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Coconut Chickpea Curry + Rice

February 20, 2019admin

Hands up if you love curry! That’s my arm over there waving manically. I used to order various Indian curries when I ate meat, mainly Chicken Tikka Masala and Balti dishes.

And then I was introduced to Thai curries and Green Curry became my fave, with chicken of course. Growing up in Bermuda mean Caribbean style Curry Chicken, which of course is very different from the Indian and Thai curries. But no matter what style, I’ve always loved me some curry.

These days, I make different varieties at home. They are far from traditional because I load my curries up with veggies. But they are delicious and good for you.

I love a good lentil curry but this chickpea version is my current favourite. You can make it as spicy or as mild as you prefer. You an also add in whatever veggies you want. I often use sweet potato instead of carrots. And you can use kale instead of spinach. It’s really whatever you want. Let’s do this!

Coconut Chickpea Curry + Rice

An easy to make, delicious veggie curry. 
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 cup basmati rice
  • 1 tbsp coconut oil
  • 3 cloves garlic
  • 1 small onion, diced
  • 1 tsp grated ginger root, about the size of your thumb tip
  • 1.5 tbsp curry powder
  • 1 large carrot, peeled and sliced on the diagonal
  • 1 cup cauliflower florets
  • 1 15 oz can crushed tomatoes
  • 1 15 oz can chickpeas
  • 1 15 oz can coconut milk
  • 2 large handfuls baby spinach
  • 1 lime, juiced
  • 2 teaspoons salt
  • 1 tbsp sriracha

Instructions

  • Cook rice according to package ingredients. While rice is cooking, start the curry.
  • Heat coconut oil in a large pan over medium. Add the onion to the pan once the oil starts to sizzle. Stir and cook until translucent, about three minutes. Add the garlic, ginger and curry powder and stir until you smell it, about 30 second to a minute. Add salt to season the mixture.
  • Add the carrot and cauliflower and stir until completely covered in the spice mixture. Add the tomatoes to the pan and simmer for five minutes.
  • Add the drained chickpeas and coconut milk and bring to a simmer. Turn the heat down and cover the pan. Let cook for ten minutes or until the vegetables are soft. Add the spinach to the pan and stir to combine.
  • Once the spinach is wilted, turn off the heat and ad the lime juice. Taste the curry and add more lime for zing and more salt if needed. Add up to a tablespoon of sriracha if you like your curry spicy. Serve hot over basmati rice.

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