INDIAN CHICKPEA CURRY. Absolute Heaven! For me.
Who does love Indian food? I know for sure who. Me!
I’ve always loved Indian food. When I was little I always thought that I was some Indian girl in my previous life. Because I loved the Indian food so much. I could eat it every day. Dhaal, Chickpea Curry, Samosas, Paneer Masala, Eggplant Curry … I was obsessed with Indian food. And I still am.
A few weeks ago we visited our best friend. And every time we are there we cook something for her and us. Or she has an idea of what to cook and she just gave us directions. Sounds weird ha? Well. She has two little kids. So if we can help her in any way we can it’s much easier for her. And well. We love to help and most importantly we Love to Cook. All the time. Plus. It’s so much fun to cook together. And faster.
(If you are very very hungry – like starving – and you need to cook (or eat) something right away otherwise you probably pass out from hunger, get more people to help you cook. I tell you. The cooking is pretty fast when you have more hands helping you. )
Visiting her is always the best visit of all. We have so much fun, we can do what we love and enjoy and we just feel like at home and it’s all about happiness. Every time we leave out of there laughing and happy. It’s not like one of those visits where you just sit on a couch on the same place for hours and chat with others, eat a bunch of junk food and your body just hurts after that long sitting on your butt. Do you know that?
But now I got off the point. The point was that last time we visit her she cooked for us this Indian Chickpea Curry. And I immediately fell in love with that food. It was soooo delicious! That creamy taste of curry with chickpeas covered in tomatoes and coconut milk. Hmmm, Yum!
Indian Chickpea Curry With Brown RicePrint Recipe
- 1 cup Brown Rice
- Olive Oil
- 1 medium Onion
- 600g canned Chickpeas
- 400g Canned Chopped Tomatoes
- 400ml Coconut Milk (canned)
- 4 tsp. Mild Curry Powder
Cook the brown rice according to package directions. 1 cup of rice with 2 1/2 cups of water.
Preheat a big pan with a drizzle of olive oil (or water if you wanna go oil free). Add chopped onions and simmer for a few minutes until the onion is softened. Rinse the canned chickpeas and add them into the pan with 4 teaspoons of Curry Powder. Simmer for around 2 minutes.
Add the canned tomatoes and after 2-3 minutes add the coconut milk. Simmer for about 20 minutes so that all the liquid is reduced. You don't want it too reduced so that you'll have a nice creamy mixture. Add some salt for a taste.
Add the brown rice to the bowl with the chickpea curry and you can top it with some coriander leaves. Enjoy!
You can go even a little spicy on that by adding some chili to the chickpeas mixture. But even without it, it's super delicious.
You might also like: