Burmese Tomato and Chickpea Curry with Coconut Rice

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 2 tablespoons of coconut oil. Once the oil is shimmering, add the 1 medium onion, 3 cloves of garlic, and 2.54 cm of ginger. Cook, stirring often, until the onion is softened and translucent, about 5 minutes.
2. 2Add the 1 teaspoon of turmeric powder, 0.5 teaspoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of coriander to the pot. Stir constantly and cook for 1 minute until fragrant.
3. 3Pour in the about 790 g of diced tomatoes, about 425 g of chickpeas, and 1 cup of vegetable broth. Stir everything together and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and cook for 20 minutes, stirring occasionally, until the flavors have melded.
4. 4Stir in the 0.5 cup of coconut milk and 1 tablespoon of lime juice. Let the curry simmer gently for another 5 minutes, uncovered, allowing it to thicken slightly.
5. 5While the curry is simmering, combine the 1 cup of rice, 1 cup of coconut milk, and 0.5 cup of water in a medium saucepan. Bring to a boil over medium-high heat (204.4°C / 200°C), then reduce the heat to low, cover tightly, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Let the rice stand, covered, for 5 minutes off the heat.
6. 6Serve the Burmese tomato and chickpea curry spooned over the fluffy coconut rice. Garnish with the 0.25 cup of chopped cilantro.