Name: Indian chickpea masala curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 tbsp white rice; 1/4 cup water; 1/2 (15-oz) can chickpeas, drained and rinsed; 1/3 cup unflavored whey protein powder; 1 tsp canola oil; 1/2 medium yellow onion, finely diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1/3 cup crushed tomatoes; 1/2 cup water; 1 1/4 tsp garam masala; 1/4 tsp ground turmeric; 1 tsp ground cumin; 3/4 tsp salt; 1 tsp lemon juice; 1/4 cup fresh cilantro, chopped; 1/3 cup water

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes. Remove from heat and let rest covered for 5 minutes. Done when rice is tender.
Heat the oil in a 10-inch skillet over medium heat. Add the onion and cook until softened and starting to brown, about 8 minutes. Stir in the garlic and ginger and cook until fragrant, about 1 minute.
Add the garam masala, turmeric, cumin, and half of the remaining salt. Stir for 30 seconds. Pour in the crushed tomatoes, the chickpeas, and half a cup of water. Mash a few chickpeas with the back of a spoon to thicken the sauce. Simmer gently for 10 minutes.
Remove the skillet from the heat and let it cool for 1 minute. In a small bowl, whisk the whey protein powder with the remaining water until smooth. Gradually stir the protein slurry into the curry along with the lemon juice and the last of the salt until the sauce is creamy.
Fluff the rice with a fork and spoon it onto a plate. Top with the chickpea masala and garnish with fresh cilantro.

Nutrition

Ingredients

Instructions

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