Chickpea Coconut Curry with Rice

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 468.0
  • Total Fat: 11.4 g
  • Cholesterol: 12.1 mg
  • Sodium: 1,519.5 mg
  • Total Carbs: 77.6 g
  • Dietary Fiber: 10.7 g
  • Protein: 15.1 g

View full nutritional breakdown of Chickpea Coconut Curry with Rice calories by ingredient


Introduction

1) If you don't have Garam Masala, see the tips section on how to make your own.
2) All curry is not equal, some is hot, medium and mild. I used a mild curry and found it was not enough flavour. I added more curry.

Approximately 1/2 cup rice and 1+ cup of curry topping per person.
1) If you don't have Garam Masala, see the tips section on how to make your own.
2) All curry is not equal, some is hot, medium and mild. I used a mild curry and found it was not enough flavour. I added more curry.

Approximately 1/2 cup rice and 1+ cup of curry topping per person.

Number of Servings: 6

Ingredients

    Curry:
    1 teaspoon Carrington Farms Coconut Oil
    1/2 yellow onion, chopped
    1 clove garlic, minced
    1 tablespoons minced ginger
    2 cups chickpeas
    2 cups Unico Herbs & Spices Diced Tomatoes
    2 cups small cauliflower florets
    1 sweet potato, peeled and diced
    1 398ml can A Taste of Thai Lite Coconut Milk
    1 cup Campbell's Vegetable Broth
    1 tablespoon garam masala *
    1 1/2 tablespoon curry powder
    1 teaspoon salt
    2 cups lightly packed baby spinach, chopped
    1 tsp. paprika
    1 serving beef bouillon

    Thickening:
    ~ 4 tablespoons cornstarch in a cup of cold water

    Coconut rice:
    1 1/2 cups uncooked brown basmati rice
    1 398ml can A Taste of Thai Lite Coconut Milk
    1/2 cup water
    1/4 teaspoon salt

Tips

* If you don't have garam masala, here is a substitute:

1/2 tsp cumin
1/2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1/4 tsp crumbled bay leaves
1/8 tsp ground cloves


Directions

To make the curry:
In a small dutch oven, heat the oil in a pan, and sautÚ the onions, garlic, and fresh ginger for seven minutes. Add the remaining ingredients except for the spinach. Bring to a boil then reduce to low for an hour or until cauliflower is done. Thicken with the cornstarch water, tweak spices as is required. Just before serving add the spinach and mix well. Heat for five more minutes, serve immediately.

To make the rice:
Add the rice, coconut milk, water, and salt to a saucepan. Heat on high, bringing to a boil, and then cover, reduce heat to low, and simmer for 40 minutes. Turn off the heat, and allow the curry to sit covered for 10 minutes. Serve along with rice.

Serving Size:áServes 6