Chickpea curry with Basmati rice 

This chickpea curry recipe is made with garam masala.  Garam masala is an aromatic mixture of spices that brings flavour and warmth to dishes.  It is known as the Indian  equivalent of French herbes de Provence or Chinese five-spice powder.  

Garam masala is normally added at the last step of cooking; almost like a fresh herb, because it tends to become bitter if cooked to long. 



1 cup Basmati rice
1 teaspoon salt
3 cups water
For the curry
1 tablespoon vegetable oil
2 onions, finely chopped
2 tablespoons garam masala
2 cans chickpeas, rinsed and drained
1 can crushed tomatoes
200 grams fresh spinach
1/2 cup plain yogurt
1/2 teaspoon salt
1 handful cup coriander, chopped


Prepare all your ingredients.

Add the water to a small saucepan and bing to a boil. Ad the salt and rice and bring back to a boil. Cover, turn the heat to low and simmer for 15 minutes. Remove from the heat and let it stand, covered, for another 10 minutes. Fluff with a fork.

While rice cooks, heat a saucepan oven over medium-high heat; add the oil and swirl to coat. Add the onion and saute for 10 minutes or until tender, stirring frequently. Stir in garam masala; cook 30 seconds, stirring constantly. Add the chickpeas, tomatoes, and spinach; cook covered for 2 minutes or until spinach wilts, stirring occasionally. Remove from heat; stir in the yogurt and salt. Sprinkle with coriander and serve over the rice.





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