250 g of Camargue IGP fragrant long white rice Hériztage
400 g of tomato pulp
400 g of canned chickpeas (rinsed and drained)
1 onion
2 garlic cloves
A piece of fresh ginger
1 tbsp curry powder
1/2 tbsp ground cumin
1 tbsp cane sugar
2 tbsp olive oil
100 ml coconut milk
Juice of half a lemon
A handful of fresh coriander leaves
1 tbsp sesame seeds
Salt
Peel and slice the onion, chop the garlic, and grate the ginger.
In a pan, heat the olive oil and sauté the onion, garlic, ginger, curry, and cumin for a few minutes. Add salt.
Pour in the tomato pulp and chickpeas.
Add the coconut milk, cane sugar, and simmer for about 15 minutes.
At the end of cooking, add the lemon juice and chopped coriander.
In a separate pot, add the rice to five times its volume in boiling salted water and cook covered for 10 to 12 minutes over medium heat. Drain and keep warm.
Plate the dish with the curry on one half of the plate and the fragrant rice on the other half.
Sprinkle the curry with sesame seeds and serve immediately.
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