Chickpea Curry with Rice

Instructions

1. Step 1

   Rinse the basmati rice in a fine-mesh sieve under cool running water until the water runs mostly clear.

   Timer: 2 min (fixed)

   Cookware: fine mesh sieve

2. Step 2

   Place the rice, measured water, and ½ tsp (3 gr) salt in the saucepan. Bring to a boil over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 300.0 gr Basmati Rice, 3.0 gr Salt, 600.0 ml Water

   Cookware: saucepan

3. Step 3

   Cover the saucepan, reduce to low heat, and cook without lifting the lid.

   Timer: 15 min (fixed)

   Cookware: saucepan

4. Step 4

   Remove the saucepan from the heat and let the rice stand, covered. Fluff it with a fork before serving.

   Timer: 10 min (fixed)

   Cookware: fork, saucepan

5. Step 5

   Prepare the onion, garlic, ginger, and cilantro on the cutting board as specified.

   Timer: 8 min (fixed)

   Cookware: Chef Knife, cutting board

6. Step 6

   Heat the vegetable oil in the large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden.

   Timer: 7 min (fixed)

   Ingredients used: 200.0 gr Onion, 30.0 ml Vegetable Oil

   Cookware: large skillet, wooden spoon

7. Step 7

   Add the garlic and ginger and stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: large skillet, wooden spoon

8. Step 8

   Add the ground cumin, ground coriander, ground turmeric, garam masala, and chili powder. Stir continuously to coat the onion mixture.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Chili Powder, 3.0 gr Garam Masala, 4.0 gr Ground Coriander, 4.0 gr Ground Cumin, 2.0 gr Ground Turmeric

   Cookware: large skillet, wooden spoon

9. Step 9

   Stir in the crushed tomato and the remaining ¾ tsp (5 gr) salt. Cook over medium heat until the tomato mixture thickens slightly.

   Timer: 5 min (fixed)

   Ingredients used: 5.0 gr Salt, 400.0 gr Tomato

   Cookware: large skillet, wooden spoon

10. Step 10

    Add the chickpeas and coconut milk. Stir well and bring the curry to a gentle simmer over medium heat.

    Timer: 3 min (fixed)

    Ingredients used: 480.0 gr Chickpea, 400.0 ml Coconut Milk

    Cookware: large skillet, wooden spoon

11. Step 11

    Reduce to low heat and simmer, stirring occasionally, until the sauce is thick and the chickpeas are heated through.

    Timer: 15 min (fixed)

    Cookware: large skillet, wooden spoon

12. Step 12

    Remove the curry from the heat, then stir in the lemon juice and cilantro. Serve over the fluffed basmati rice.

    Ingredients used: 15.0 gr Cilantro, 15.0 ml Lemon Juice

    Cookware: large skillet, wooden spoon