32 lines
1.2 KiB
Plaintext
32 lines
1.2 KiB
Plaintext
---
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title: Chickpea Butter Curry
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servings: 2
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category: dinner
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source: Rebel Recipes
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image: https://roux.roo.lol/recipe-images/chickpea-butter-curry-2.webp
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tags:
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- vegetarian
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- indian
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- curry
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- vegan-option
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---
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In a small pot, bring 1 1/2 cups water and @basmati rice{3/4%cup} to a boil, then cover, reduce heat to low, and cook 12-15 minutes or until rice is tender.
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Chop @cauliflower{10%oz} into small florets. Rinse and drain @chickpeas{1.5%cup}.
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Heat a large sauté pan with sides over medium-high. Add @coconut chips{2%tbsp} and toast 1-2 minutes, then remove and set aside.
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In the same pan, heat @oil{3%tbsp} over medium-high. Add @fenugreek spice{1%tsp} and cook until fragrant, about 30 seconds; remove about 1 tablespoon of spiced oil for garnish and set aside.
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Add Aromatics Starter to remaining spiced oil and cook, stirring often, 4-5 minutes.
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Add @tomato sauce{1.5%cup}, @cauliflower, @chickpeas{1.5%cup}, and @salt{to taste}. Reduce heat to low, cover, and cook 12-18 minutes until cauliflower is tender.
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Chop @cilantro{2%tbsp}.
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Fluff rice with a fork and season to taste.
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Remove curry from heat and stir in @coconut milk{1/2%cup}.
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Serve curry over rice, drizzle with the reserved spiced oil, and garnish with cilantro and coconut flakes.
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