ingredienser
- 125 g rice
- 1 tbsp rape seed oil
- 1 ½ x shallots
- 3 clove garlic
- 1 ½ x chili
- ½ tbsp ginger
- ¾ tsp turmeric
- ½ tsp coriander powder
- ¼ tsp cayenne pepper
- ½ tsp cumin
- ¾ tsp salt
- 1 tbsp tomato puree
- 225 g chickpeas
- 200 ml coconut milk
- ½ tbsp kasoori methi
- ½ handful spinach
- 1 x naan bread
- 1 pinch fresh coriander
fremsgangsmåte
- Boil the rice. Rinse and cut up all the vegetables; coarsely chop onion and chili, finely chop garlic and grate the ginger
- Fry the onion, garlic, ginger and chili in a deep pan in a little oil. Let it caramelize on medium-high heat for approx. 10 min.
- Add all the spices and mix it up well until the spice settles.
- Add tomato puree and mix well. Then stir in the chickpeas before pouring over the coconut milk. Lower to medium heat and cook for another 3-4 min.
- Top with kasoori methi and mix well until you get a creamy consistency. Top with cilantro and serve with nan bread and rice.
