Cooking with LaLa – Creamy Coconut Chickpea Curry over Garlic Basmati Rice

Hi there! I’m Lala. I’m a Catholic, Wife and Mother to my infant daughter. I love to cook and try out new recipes. Today, we’ll be making Creamy Coconut Chickpea Curry over Garlic Basmati Rice!Show more

During the livestream, I’ll walk you through each step of the cooking process. Please feel free to ask questions in chat or a comment after the livestream has ended!

Here is the Recipe:
Creamy Coconut Chickpea Curry over Garlic Basmati Rice

Ingredients (for two servings, half or double depending on the number of servings you’d like!)
-14 ounces Chickpeas
-½ Cup Dry Basmati Rice
-1.5 ounces Tomato Paste
-6 Ounces Coconut Milk
-1 Tablespoon Curry Powder
-1 Teaspoon paprika
-2 Cloves Garlic
-1 Onion
-1 Tomato
-Cilantro
-1 Tablespoon Butter
-Olive Oil, Salt and Pepper for cooking and to taste

Cook this recipe in 5 simple steps!
1. Wash and dry produce. Peel and finely chop garlic. Halve, peel, and finely chop half the onion (whole onion for 4 servings). Drain and rinse chickpeas. Dice tomato. Roughly chop cilantro.

2. Heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic; cook, stirring, until fragrant, 30 seconds. Stir in rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

3. While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add chopped onion and a pinch of salt; cook, stirring occasionally, until browned and softened, 4-5 minutes. Add tomato paste, curry powder, paprika, and remaining garlic. Cook, stirring frequently, until fragrant, 1 minute.

4. Stir chickpeas, diced tomato, coconut milk, 1 tsp sugar, ¼ cup water, and a big pinch of salt into pan. (For 4 servings, use 2 tsp sugar and ⅓ cup water.) Bring to a simmer, then reduce heat to medium. Cook until thickened, 5-7 minutes. Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. (If mixture is too thick, add another splash of water.) Taste and season generously with salt and pepper.
5.

5. Fluff rice with a fork; season with salt and pepper. Divide rice between bowls and top with chickpea curry. Sprinkle with cilantro. If you like things spicy, thinly slice chili and top with as much as you like.