Friday, August 5, 2011

Chickpea korma with brown rice

Ingredients
Serves 2

1 tbsp coconut oil
1 large onion, finely chopped
1 garlic clove, finely chopped
1 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
2 tsp ginger
1 tsp garam masala
50g creamed coconut
1 tin of chickpeas
2 carrots, sliced
half a cauliflower, cut into florets
1 tbsp arrowroot dissolved in 1 tbsp water
1 tbsp chopped coriander
2 cups of brown rice

Method

Rinse the rice and put in a pan with twice the amount of water. Bring to the boil, turn down the heat and simmer with the lid on until all the water is absorbed (about 40 minutes).

Heat the coconut oil in a large saucepan and add the onion and garlic. Cook them until they soften. Add the spices, except the garam masala, and cook for a few more minutes.

Add the carrots and cauliflower and cook for a few minutes, coating them in the spices. Dissolve the creamed coconut in 2 cups of boiling water and add it to the pan with the drained and rinsed chickpeas. Cook for 20 minutes until the vegetables are cooked through.

Add the arrowroot mixture and cook until the mixture thickens. Add the fresh coriander just before serving.

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