Creamy coconut chickpea curry
Ingredients: dried chickpeas, water, salt, green cardamom, black cardamom · 60 min cook time · 520kcal · $22.30
Ingredients
454g dried chickpeas, to taste water, to taste salt, 1tbsp green cardamom, 1tbsp black cardamom, 1tbsp fenugreek seeds, 1tbsp cumin seeds, 1tbsp black peppercorns, 2tbsp oil, 1bulb red onion, 1to taste bell pepper, 2to taste jalapeno, 4cloves garlic, 454g tomatoes, 4tbsp masala powder, 100ml white wine, 800g whole tomatoes (canned), 454g green beans, 400ml coconut cream, 2to taste yeast extract beef-free cubes, 1handful sugar, 200g basmati rice, 1tbsp mustard seeds, 1bunch cilantro, 1tsp kashmiri chili powder
Instructions
1. Soak dried chickpeas in plenty of water overnight.
2. Drain the soaked chickpeas, rinse, and place in a large pot with enough filtered water to cover.
3. Bring to a full boil, then reduce to a simmer, add a pinch of salt, cover, and pre-cook for about an hour.
4. Toast whole spices in a dry pan until aromatic, then grind in a coffee grinder.
5. Heat oil in a wide pan while peeling and chopping onion.
6. Add chopped onions to the pan and stir occasionally while chopping bell pepper and jalapeno.
7. Add chopped peppers to the pan and cook on high heat until the onions and peppers turn deeply brown.
8. Peel and chop garlic, add to the pan, and stir.
9. Chop tomatoes or tomatillos, add them to the pan to deglaze, and cook down until browned.
10. Pour in whole canned tomatoes with their liquid, smash them with a spoon, and add masala powder and white wine.
11. Simmer the sauce to develop flavor and break down the plant tissues.
12. Drain the pre-cooked chickpeas and discard the cooking liquid.
13. Wash and drain basmati rice multiple times to remove excess starch.
14. In a pot, add rinsed rice, water up to the first knuckle, salt, and whole mustard seeds. Bring to a boil, then cover and reduce heat to low.
15. Strain the cooked sauce through a sieve into a bowl, pushing hard to extract a velvety sauce.
16. Pour the strained sauce back into the pot with the cooked chickpeas.
17. Chop green beans and add them to the pot.
18. Add coconut cream and yeast extract cubes, then stir and simmer until tender.
19. Fluff the cooked rice with a fork.
20. Season the curry with more salt and sugar to taste, then stir.
21. Serve the curry over the mustard-seed rice, garnish with fresh cilantro, and dust with Kashmiri chili powder.
Source: Watch the original video