Ingredients
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1½ cups Brown basmati rice
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¼ cup Soy sauce
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2 x 400g cans Chickpea canrinsed, drained, patted dry
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¼ cup Olive oil
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1 teaspoon Cumin Seed
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small bunch Corrianderroots and stalks washed and chopped, leaves
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2 tablespoons Gingergrated
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1 Lemongrass stalkgrated
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1 tablespoon Tamarind Concentrated
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100 g Almondsroasted, unsalted and chopped
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2 tablespoons Turmericgrated
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400g Coconut cream
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Red chilies powderoptional
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200g Coconut Yoghurt
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500ml (2 cups) Vegetable broth
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Mint and Thai Basil Leavesto decorate
Directions
Chickpeas have the classic beany flavor which is an expected taste of the legume family. Apart from that, it has a nutty flavor with an earthy touch to it. It has a taste that lingers on your tongue for a long time.
Steps
1
Done
|
Place the rice, 2 tbs soy sauce and 3 cups water in a saucepan over medium heat. Cover and cook for 16 minutes or until rice is just tender. |
2
Done
|
Meanwhile, heat the oil in a saucepan over medium heat. Add a quarter chickpeas and cook for 2-3 minutes until they crisp slightly. |
3
Done
|
Add the coriander stalks to pan, and cook until softened. Add ginger, turmeric and lemongrass, and stir to combine. |
4
Done
|
Stir the almonds through the rice and divide among different bowls. |