Ingredients with Measurements:
- 1 cup basmati rice
- 1 can chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper
- 1 can diced tomatoes
- 1 can coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Medium pot
- Wooden spoon
- Cutting board
- Knife
Step-by-step instructions:
1. Rinse the rice in cold water and cook according to package instructions. Set aside.
2. In a large pot, heat some oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
3. Add the minced garlic, grated ginger, cumin, coriander, turmeric, garam masala, and cayenne pepper. Cook for another 2 minutes, stirring constantly.
4. Add the can of diced tomatoes and stir well. Bring to a simmer and cook for 5 minutes.
5. Add the can of coconut milk and chickpeas. Stir well and bring to a simmer. Cook for 10-15 minutes, or until the sauce has thickened.
6. Season with salt and pepper to taste.
7. Serve the curry over the cooked rice. Garnish with fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 60g
- Protein: 10g
- Fiber: 8g
Substitutions for ingredients:
- You can use brown rice instead of basmati rice.
- You can use any type of beans instead of chickpeas.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- You can add some diced potatoes or carrots to the curry for extra texture.
- You can use different spices to customize the flavor of the curry.
- You can add some spinach or kale to the curry for extra nutrition.
Tips and tricks:
- Make sure to rinse the rice thoroughly before cooking to remove excess starch.
- Use a wooden spoon to stir the curry to prevent the coconut milk from separating.
- Taste the curry as you go and adjust the seasoning as needed.
Storage instructions:
- Store any leftover curry and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry and rice separately in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the curry in a large bowl with the rice on the side.
- Garnish the curry with some sliced red onion or chopped peanuts for extra crunch.
Garnishes:
- Fresh cilantro
- Sliced red onion
- Chopped peanuts
Pairings:
- Naan bread
- Mango chutney
- Raita
Suggested side dishes:
- Roasted vegetables
- Lentil soup
- Samosas
Troubleshooting advice:
- If the curry is too thick, add some water or vegetable broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the curry to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Rasmanjuri Curry is a traditional Indian dish that originated in the northern region of India.
Flavor profiles:
- Spicy, savory, creamy
Serving suggestions:
- Serve the curry hot with rice and garnish with fresh cilantro.
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Region: Indian