Competition Entry

Butter chickpea with coconut rice

By Rachel Joos
Butter chickpea with coconut rice
0 vote

A vegetarian version of butter chicken!

Cuisine :

Not Sure

Ingredients :

Jasmine rice
Coconut milk
Can of chickpeas
2 carrots
1 head of broccoli
Cinnamon stick
4-5 cloves
Bay leaf
3 tomatoes crushed
1/2 cup cream
1 tsp garam masala
1 tsp cumin
1 tsp ground coriander seed
1 shallot
1 tsp crushed ginger
3 cloves garlic
Coconut oil
1 tablespoon of butter

Cooking Steps :

To make the coconut rice put two dessert spoons of coconut oil in a medium saucepan and melt over medium head. Add two cups of rice and mix then add 2 cans of coconut milk and refill one and a half cans with water and add that. Cook on medium until rice is cooked.

For the butter chickpea make a paste out of the garlic, ginger, garam masala, cumin and coriander. Sit the cinnamon stick, cloves and bay leaf in it. Put to the side.
In a large fry pan melt the butter and cook the finely chopped shallot for about 4 minutes. Drain the chick peas and add them. Stir and then add the paste. Stir again then add the crushed tomatoes. Simmer for 10 minutes. Take off heat and add cream.

Serve the butter chickpea on top of the coconut rice.

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