American cuisine

Easy

Quick Chickpea Curry Drizzled With a Garlic Tahini

Name: Quick Chickpea Curry Drizzled With a Garlic Tahini
Prep time: 1 hr 20 min
Cook time: 45 min
Total time: 2 h 5 min
Yield: 2 servings
Cuisine: American
Ingredients: Rice; 2 cup Uncooked long-grain rice; 3½ cup Water; ㅤ Curry; 1 tbsp. Olive oil; 3 cloves Garlic, minced; 3/4 small Onion, diced; 2 tbsp. ginger, diced; 1 tbsp. Tomato paste; 1 tbsp. Cayenne pepper; 4 tbsp. Curry powder; 1 tbsp. Cumin; 1 tbsp. Tumeric; 1 tbsp. Salt; 1 tsp. Pepper; 1½ cup Chickpeas; 1½ cup Frozen green peas or fresh; 1½ cup Diced tomatoes; 2 cup Full fat coconut milk; Tahini sauce; 1/2 cup Sesame tahini; 3 cloves Garlic, minced; 4 tbsp. Lemon juice; 1/3 cup Water; ㅤ ㅤ Salt to taste; ㅤ ㅤ Black pepper to taste; Garnish; ㅤ ㅤ Chopped fresh parsley

Chef Alessandra Viola

RATING LIKE SAVE PRINT

Quick Chickpea Curry Drizzled With a Garlic Tahini

5 stars rating if you like it!

Done

The mild curry tones matures as they make a super flavorsome Vegan chickpea curry. The toasty lemon and garlic tahini drizzled over the top adds fresh and healthy zing to your curry making it extra delish! Steam up a batch of fresh Jasmine rice, because you will wanna soak up every morsel on your plate.

Recipe

PRE TIME: 1 hr 20 min

COOKING TIME: 45 min

TOTAL TIME: 2 hr 5 min

2 SERVING

Ingredients:

Rice
2 cup Uncooked long-grain rice
3½ cup Water
ㅤ Curry
1 tbsp. Olive oil
3 cloves Garlic, minced
3/4 small Onion, diced
2 tbsp. ginger, diced
1 tbsp. Tomato paste
1 tbsp. Cayenne pepper
4 tbsp. Curry powder
1 tbsp. Cumin
1 tbsp. Tumeric
1 tbsp. Salt
1 tsp. Pepper
1½ cup Chickpeas
1½ cup Frozen green peas or fresh
1½ cup Diced tomatoes
2 cup Full fat coconut milk
Tahini sauce
1/2 cup Sesame tahini
3 cloves Garlic, minced
4 tbsp. Lemon juice
1/3 cup Water
ㅤ ㅤ Salt to taste
ㅤ ㅤ Black pepper to taste
Garnish
ㅤ ㅤ Chopped fresh parsley

Directions:

Step 1

Jasmine rice: wash the rice until the water runs clear to remove some starch. Place it in the pot with the water and bring to a boil. Cover and reduce the heat to a medium simmer for approx 15 minutes, at this stage the water will have evaporated yielding a light fluffy rice. Allow sitting.

Step 2

Curry: prepare a nonstick pan on medium heat. Add the oil, saute the onion and garlic until tender and the onion is translucent, about 2 - 3 minutes. Add the fresh ginger.

Step 3

Add tomato paste, cumin, salt, and pepper. Saute for 3 minutes stirring continuously until a soft paste-like consistency is formed. Add chickpeas, green peas, diced tomatoes, and coconut milk. Bring to a light simmer. Lower the heat and place the lid. Cooking gently for a further 10 minutes.

Step 4

Tahini drizzle: In a bowl add the tahini, garlic, lemon juice and mix together, add the water to loosen up the tahini until smooth, add crushed sea salt and pepper Whisk together well until all combined. The mixture may need a little more water mix until the sauce has a smooth yogurt-like consistency.

Step 5

Plating time. Rice, curry and lashing of tahini sauce drizzled over the top. Enjoy!