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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the rice: | 2. Rinse 1 1/2 cups basmati rice in cold water until the rinsing water is no longer cloudy. | 3. Add 1 tbsp butter to a skillet over medium heat. | 4. Add rice to skillet and toast in butter for a minute or two until fragrant. | 5. Add 1/2 tsp salt and 3/4 tsp turmeric and mix into rice. | 6. Next add 3 cups of water and cover. | 7. Bring to a slight boil then reduce heat to low and simmer for about 10-12 minutes. | 8. Remove from heat and let sit a minute or two. | 9. Fluff rice with fork, and keep covered until ready to serve. | 10. For the curry: | 11. Saute onion and garlic over medium heat until softened and slighty browned. | 12. Add chili powder or chilli if using and cook for another minute or so. | 13. Next add the cumin, curry powder and corriander into the onions and garlic and cook for another minute or until fragrant. | 14. Add chickpeas and reserved liquid, stir to coat evenly with all the spices. | 15. Next add the lemon juice and tomato paste, cook on medium heat for about 5 more minutes until all is heated through. | 16. If pan seems try, please add a little water, 1/4 cup at a time. | 17. Place about 1/3 of the chickpea mixture into a blender and blend for about 20 seconds (here as well, please feel free to add a little water if mixture is too thick to blend). | 18. Add blended chickpeas back to the pan and cook for another 5 or so minutes. | 19. Finally, add the 2 tsp of peanut butter, until melted into the curry. | 20. Stir in 1/2 of the cilantro leaves. | 21. Season with salt and pepper to taste. | 22. Serve over the basmati rice and top with remaining cilantro leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vidalia onion	1		chopped sweet	-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
red chili powder	1/4	teaspoon		-	-	-	-
cumin	3/4	teaspoon		5.9063	0.6968	0.2805	0.3508
curry powder	1 1/2	1/2		9.75	1.6749	0.4287	0.4203
coriander	1/2	teaspoon		1.84	0.2936	0.1704	0.0416
chickpea	2	cans		2266.8666	377.5112	122.7586	36.2219
lemon	1/2			0.6404	0.2058	0.0243	0.0066
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
peanut butter	2	teaspoons		62.8267	2.3008	2.5664	5.3269
salt				-	-	-	-
cilantro leaf	1/2	cup		1.84	0.2936	0.1704	0.0416
basmati rice	1 1/2	1/2		-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
salt	1/2	teaspoon		-	-	-	-
turmeric	3/4	teaspoon		7.02	1.5106	0.2178	0.0731
water	3	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.