Coconut Chickpea Curry + Rice
An easy to make, delicious veggie curry.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 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
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.