Ingredients
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2 cups long grain Rice
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1 teaspoon Olive Oil
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1 Oniondiced
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2 teaspoons crushed Garlic
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1 teaspoon Paprika
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1 teaspoon Curry PowderIndian, Thai, Malaysian
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1 teaspoon dried Chili Flakes
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2 tablespoons Peanut Butter
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2 tablespoons Soy Sauce
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400g can crushed Tomatoes
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1 cup boiling hot Water
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800g Chickpeasdrained and rinsed
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6 large leaves of Silver Beetwashed and fi nely chopped
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to taste Pepper
Steps for Rice with Chickpea & Silverbeet Curry
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1
Done
20 Minutes
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Cook the riceCook rice according to packet instructions. Make sure you have chosen white long grain rice. Meanwhile, chop and dice the veggies and continue with the other steps. |
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2
Done
1 Minute
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Soften the peanut butterCombine peanut butter, soy sauce, tomatoes and hot water in a bowl and stir until the peanut butter has softened. |
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3
Done
14 Minutes
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Prepare the mixtureIn a large saucepan, heat the olive oil over medium heat, add the onions and garlic. Cook until translucent. Add paprika, curry spice(Indian or Thai - you choose), chili, black pepper and cook for 1 minute. Add peanut butter mixture (from step 2) and stir well. Simmer over low heat for 10 minutes. |
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4
Done
10 Minutes
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Add the chickpeasAdd the chickpeas to the mixture, cover and simmer for another 10 minutes. |
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5
Done
2 Minutes
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Add the silver beetAdd the silver beet, stir into the sauce well, cover and cook for 2 minutes. |
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6
Done
3 Minutes
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Rice with Chickpea and Silverbeet Curry is almost doneRemove from the heat, stir, replace the lid and let sit for a further 3 minutes. Season to taste and serve on top of the cooked rice. Enjoy! |
Additional Info for Rice with Chickpea & Silverbeet Curry
Rice with Chickpea and Silverbeet Curry is a recipe that can be made in Thai or Indian cuisine, depending on one ingredient: curry spice/paste. Depending on what you want more, it can be transformed into Thai or Indian in no time.
Content on this page…
About the Rice with Chickpea and Silverbeet Curry recipe
Today I was wondering with what can I delight my beautiful family… but they know all my recipes. It was time to invent another one… but what? And I remembered the time when I was to a contest for 2 weeks, my family ordered each day Thai and Indian food because I’m not usually preparing meals from these cuisines… and I don’t know why… The Rice with Chickpea and Silverbeet Curry is the result of those days, and one of my best quick dishes from Thai or Indian cuisine. Returning to the recipe, you need to go shopping for ingredients (that’s for sure). First, decide first if you want Indian or Thai curry, then, you can choose if the rice you’ll buy will be long or short grain.
Choosing the best chickpeas
There are various brands that sell great chickpea products, but to make a great dish, choose the natural chickpeas. A night before you need to prepare them like this:
- Pour the chickpea into a larger bowl and add water to cover 5-6 times its volume. Put a teaspoon of baking soda in the water as well – it will speed up the boiling.
- Leave the chickpea overnight to soften it – if in the meantime you notice that it has increased too much in volume and is no longer covered by water, add more (water).
- The next day, drain it from the water, wash it thoroughly and bring to a boil in plenty of water, covered about twice its volume. When it starts to boil it makes a foam, take it lightly with a spoon, reduce the heat and leave it for about 2 hours. I do not put aromatic plants to the boil (bay leaf, onion, rosemary) because I want to have a neutral flavor to taste, good for any preparation (even as a dietary sweet cake top).
- Be careful to boil under low heat. It is ready when you take a grain and crush it between your fingers, being creamy and soft. The boiling time differs, I had cases when I boiled it in 1 hour, in 3, or in 5 (read carefully the prospect) – the fastest chickpea is the Arabic one. When ready, turn off the heat and allow to cool completely.
After preparing the chickpea, can I refrigerate or freeze it?
If you decide to prepare the chickpea with a few days before making this recipe, it can be kept in the refrigerator for 2-3 days if you consume it immediately. Or put it in bags – exact quantities as needed for loved recipes – smaller or larger – and freeze. It is kept perfectly in the freezer, and in the long term, it does not change its taste and texture. Leave it to defrost for a few hours before preparation.
Thai or Indian Cuisine? Which is better?
I get this question every time I post something like this. Depending on your taste, of course. If you like spicy foods, Indian cuisine is the right choice, but if you like a bit of spice but also feel the other ingredients flavors, Thai cuisine is a perfect choice. I do recommend to prepare this recipe twice, in both Indian and Thai cuisine. If you like very spicy foods, prepare this dish for the first time in Indian cuisine.
