Name: Chickpea Coconut Curry
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup basmati rice; 2 tbsp ghee or vegetable oil; 1 small onion, finely chopped; 3 garlic cloves, grated; 1 (1") piece ginger, grated; 1 tbsp curry powder; 1 (15 oz) can full fat coconut milk; 2 (15 oz) cans chickpeas, drained and rinsed; 2 cups packed baby spinach; 1 lime; 1 tsp garam masala; ¼ cup cilantro leaves; 1 tsp salt; ½ tsp black pepper

1

Place 1 cup basmati rice in the Suvie rice pot (black handles). Cover pot with the lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now. Use Rice, Long Grain, 1 cup setting.

2

In a Suvie pan, stir together 2 tbsp ghee, 1 chopped onion, 3 garlic cloves, 1 piece ginger, and 1 tbsp curry powder. Place pan in the bottom zone of Suvie and broil for 15 minutes or until onion is soft.

3

Remove pan from Suvie and add 1 can coconut milk, 2 cans chickpeas, 1 tsp salt, and ½ tsp black pepper. Return pan to Suvie, input settings and cook now or schedule. Use Bottom Zone: Slow Cook on High for 2 hours.

4

Remove pan from Suvie and stir in spinach. Return pan to Suvie and allow spinach to wilt from residual heat of the pan, about 10 minutes.

5

Meanwhile, remove rice from Starch Cooker, fluff with a fork, and divide between plates.

6

Remove pan from Suvie and season with 1 tsp garam masala, and juice from 1 lime. Season to taste with salt and pepper. Divide between plates and top with cilantro.

Chickpea Coconut Curry

Ingredients

14 Ingredients

Instructions

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