Looking for a satisfying meal you can make in less than 20 minutes? (who isn’t right!) Well, look no further than this super quick and super flavorful curry that comes together in literally minutes! For those of you who do advance meal prep or batch-cook, this is a perfect meal and freezes very well!
I like to add a little cauliflower or kale or red bell peppers (or whatever veggies I have on hand that I can just chuck into the curry) to boost the nutrition value further.
Coconut Chickpea Curry
Ingredients
- 2 cups Basmati Rice
- 2 Tablespoons Avocado or Olive Oil
- 1 whole Large Onion Diced Fine
- Salt And Pepper to taste
- 2 teaspoons Curry Powder I add about a tablespoon
- 2 cloves Garlic Minced
- 1 cup Vegetable Stock
- 2 cans Chickpeas Drained And Rinsed
- 1 can 13.5 Ounce Coconut Milk
- 1 Tablespoon Honey More To Taste
- 1 Tablespoon Sriracha Or Hot Sauce more To Taste
- Lime Wedges For Serving (optional)
- Any veggies you want to add kale, cauliflower, red bell peppers, etc. - optional
- Cilantro Leaves For Garnish
Instructions
- Cook the basmati rice according to the package instructions.
- Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook for a few minutes, until the onions are soft and starting to turn golden.
- Sprinkle in the curry powder and garlic and stir, cooking for another minute or so.
- Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the coconut milk, honey and a squirt of sriracha. (if you are adding veggies to this curry, this is where you'll want to add chopped kale, spinach, cauliflower, etc.).
- Bring to a boil, add the chickpeas, reduce the heat, and simmer for 10 minutes. Taste and adjust the seasoning, adding more salt, honey, or Sriracha (or lime juice, if using.)
- Serve the curry over the rice. Garnish with the cilantro.