Coconut Chickpea Curry

Ree Drummond

A delicious curry recipe!

Prep Time 5

Cook Time 15

Servings 6

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

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.

I keep pre-cooked brown basmati rice in my freezer (another time saver) so I can enjoy a whole grain rice with this curry.