Ingredients
The following ingredients have 4 Servings
- 2 onions (finely chopped)
- 3 cloves garlic cloves (finely chopped)
- 2 red chili peppers (cut into rings)
- 1 tsp fresh ginger (grated)
- 0.5 cup Almond flour
- 2 Tbsps Ghee
- 1 pinch ground Cardamom
- 0.5 tsp ground cinnamon
- 1.5 tsps ground Cumin
- 1 tsp ground cilantro
- 1.667 cups Coconut milk
- 1.25 cups canned chickpeas
- 1.5 cups Basmati rice
- 1.5 tsps Garam Masala
- salt
- 1 scallion (sliced into rings.)
Instruction
- For the spice mixture: mix together the onions, garlic, chilli, ginger and almonds.
- Melt the ghee in a wok or frying pan and add the cardamom, cinnamon, cumin and coriander and fry gently together. Stirring continuously, add the onion-spice mixture and cook for 2-3 minutes.
- Add the coconut milk and chickpeas and simmer uncovered for 20 minutes, stirring occasionally.
- Cook the rice according to the directions on the pack.
- Stir the garam masala into the pan and season to taste with salt.
- Drain the rice and place on serving plates. Spoon the korma on top. Garnish with spring onion rings.
