Easy Chickpea Curry with Coconut Rice
Easy Chickpea Curry with Coconut Rice is an Indian main course. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 2 and costs $5.0 per serving. One portion of this dish contains roughly 35g of protein, 71g of fat, and a total of 1558 calories. Plenty of people made this recipe, and 28900 would say it hit the spot. It is brought to you by How Sweet Eats. If you have chickpea, red bell pepper, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 100%, this dish is outstanding. Healing Lemongrass Chickpea Thai Green Curry with Toasted Coconut Brown Rice, Coconut Chickpea Curry, and Vegan Chickpea Coconut Curry are very similar to this recipe.
Servings: 2
Ingredients:
chickpea curry
1 1/2 cups cooked chickpeas
3 tablespoons freshly torn cilantro
1 1/2 tablespoons coconut oil
1/2 cup coconut water
1 (14-ounce) can full-fat coconut milk
2 garlic cloves, minced
1/2 teaspoon freshly grated ginger
1 1/2 cups jasmine rice
2 leeks, cleaned, trimmed + sliced
1 1/2 cups light canned coconut milk
1/2 teaspoon pepper
1/2 red pepper, sliced
2 tablespoons red curry paste
coconut rice
1/4 teaspoon salt
1/3 cup sugar snap peas, cut into thirds
Equipment:
sauce pan
frying pan
Cooking instruction summary:
coconut riceHeat a saucepan over medium-high heat and add rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. (My favorite jasmine rice is the brown jasmine rice from Trader Joe's - all brands may have different cook times. Adjust the liquid and cook time according to your directions.)chickpea curryWhile the rice is cooking, heat a large skillet over medium heat and add the coconut oil. Stir in the leeks, red peppers, salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally. Add in the peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chickpeas and cilantro and cook for 5 minutes more. Taste and season additionally if desired.Serve immediately with the coconut rice!
Step by step:
1. coconut rice
2. Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. (My favorite jasmine rice is the brown jasmine rice from Trader Joe's - all brands may have different cook times. Adjust the liquid and cook time according to your directions.)chickpea curry
3. While the rice is cooking, heat a large skillet over medium heat and add the coconut oil. Stir in the leeks, red peppers, salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes.
4. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally.
5. Add in the peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chickpeas and cilantro and cook for 5 minutes more. Taste and season additionally if desired.
6. Serve immediately with the coconut rice!
Nutrition Information:
covered percent of daily need
