Indian Chickpea and Chestnut Curry | Autumnal & Creamy

Peel and finely chop the onion, garlic, and ginger. Rinse the chickpeas in a colander under cold water and drain well. Roughly halve or quarter the pre-cooked chestnuts.

Cook the basmati rice in lightly salted water according to the package instructions until tender. Heat the vegetable oil in a pot or deep pan. Sauté the chopped onion over medium heat until translucent, then add the garlic and ginger and sauté for about 1 minute.

Stir in the garam masala, cumin, and turmeric powder and toast briefly until the spices are fragrant. Pour in the chopped tomatoes and coconut milk and mix well. Add the chickpeas and chestnuts, season with a pinch of salt, and simmer gently, covered, over low heat for about 12–15 minutes.