Chana Chole Korma, or Coconut Chickpea Korma with Spiced Rice
Ingredients
Spiced Rice
For the curry:
- 2 tbsp vegetable oil or coconut oil
- 1 Can Rhodes Quality Chickpeas
- ½ small onion
- ½ tsp cumin seeds
- 2 Hinds Crushed Chillies
- pinch Salt
- ½ tomato
- 1 1 tsp Hinds Spices Curry Powder (Mild, Medium or Hot)
- 1 tsp ginger garlic paste
- 1 tsp coriander powder
- 3-4 curry leaves
- Large pinch Hinds Turmeric
- pinch white sugar
- 1 can full fat coconut milk
- Fresh coriander to garnish
Instructions
Rice:
- Cook the rice with turmeric, cardamom, cinnamon, and salt in water for 15 minutes, or until it is fully cooked. Drain the rice, and if desired, remove the whole spices at this stage.
- Slice the onion into thin pieces and sauté them in oil along with mustard seeds until the onions turn golden brown and the seeds start to splutter. Mix this into the rice.
Braised chickpeas:
- Chop the onions into slices.
- Heat the oil in a pan and sauté the onions along with dried chilli and cumin seeds until the seeds start to splutter. Add the drained chickpeas and cook until they are warmed through. Season with salt to taste.
- This dish makes for an excellent quick and healthy snack.
- If you’d like to transform this into a korma, continue to step 2.
Korma:
- Grate the tomato.
- Heat some oil, then add the curry powder, turmeric, ginger garlic, coriander powder, and curry leaves.
- Mix in the grated tomato along with a generous pinch of sugar. Cook until the tomato has absorbed all the flavours.
- Finally, add the coconut milk and let it simmer for two minutes.
To serve:
- Transfer to a serving dish. Garnish with lots of fresh coriander leaves.
- Serve chana chole with spiced rice, and poppadoms on the side.
Video
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