Indian Carrot & Chickpea Kofta Curry | Creamy Indian One-Pot Dish

Rinse and drain the chickpeas thoroughly. Peel the carrot and grate it finely. Finely dice the onion, and grate the garlic and ginger.

In a bowl, roughly mash the drained chickpeas with a fork or pulse in a food processor. Mix in the grated carrot, cornstarch, 1 teaspoon of garam masala, half a teaspoon of cumin, and a pinch of salt. Knead thoroughly, then form walnut-sized balls (koftas) from the mixture.

Cook the basmati rice in twice its volume of lightly salted water for about 12-15 minutes until tender, then cover and set aside to rest.