Masala Chickpea Curry + Rice
My masala chickpea curry + rice is full of spice, gluten free, vegan and so easy to make. With simple ingredients and 45 minutes, you can have this delicious Indian dish on your table in no time!
Gluten Free, Nut Free, Vegan
The Local Sprout
medium yellow onion
salt + extra for sprinkling
light coconut milk
drained and rinsed
Chopped herbs—cilantro or parsley
Fresh lime or lemon juice
Sliced green onion
Roasted + salted cashews
Cook rice according to package instructions, once cooked, cover and set aside until ready to serve.
Heat a large saucepan over medium heat. Add the 2 Tbsp. of coconut oil, onion, garlic, carrot, sweet potato, salt and pepper.
Sauté for 5-10 minutes or until onions are translucent and vegetables are beginning to soften. Add water—1 Tbsp. at a time if mixture becomes dry.
Add ginger and 3 Tbsp of the garam masala spice blend. Stir to coat vegetables.
Pour in the coconut milk, vegetable broth, and coconut sugar. Bring mixture to a low boil. Cook for more 5 minutes.
Dump mixture into a large high-speed blender or food processor. Blend on high until smooth and creamy—about 1 minutes, scraping sides as needed. Leave sauce in blender and set aside.
Heat original saucepan over medium heat. Add chickpeas and 1 Tbsp. of coconut oil. Cook for 1 minute.
Add 1 Tbsp. of garam masala and a big pinch of salt. Toss to coat and cook for another 3 minutes, stirring frequently.
Scoop half of the chickpeas out of the pan and set aside.
Pour the sauce into the pan with remaining chickpeas. Bring back to a low simmer. Cook for another 5 minutes.
To serve, top rice with sauce, reserved chickpeas, and optional toppings. Leftovers will keep refrigerated in airtight container for up to 3 days, though best enjoyed fresh.
Nutrition information is a rough estimate of 1/4 of the recipe without toppings