Easy Vegetarian Chickpea Curry
Ingredients
- 1 1/2 cups Carolina® Basmati Rice
- 3 tbsp coconut oil
- 1 onion, diced
- 5 cloves garlic, minced
- 2 tbsp minced gingerroot
- 3 tbsp ground cumin
- 2 tbsp curry powder
- 1 tsp red pepper flakes
- 1/4 tsp ground allspice
- 10 sprigs fresh thyme
- 2 tbsp tomato paste
- 1 can (14 oz) coconut milk
- 1 lb baby potatoes, halved
- 2 1/4 cups reduced-sodium vegetable broth
- 1 tbsp + 1 tsp salt
- 2 tsp black pepper
- 2 cans (each 15 oz) chickpeas, drained and rinsed
- 1 cup frozen peas
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cups collard greens, chopped
- 3 scallions, thinly sliced
- 1 tbsp + 2 tsp freshly squeezed lime juice
- 6 sprigs cilantro
Instructions
Loaded with Indian spices, this Easy Vegetarian Chickpea Curry is creamy and craveable.
Step 1
Prepare Basmati Rice according to package directions. Keep warm; set aside.
Step 2
In large saucepan set over medium heat, add coconut oil. Add onion, garlic and ginger and cook, stirring occasionally, for 3 to 5 minutes or until starting to soften. Stir in cumin, curry powder, red pepper flakes, allspice and thyme sprigs. Cook, stirring occasionally, for 1 to 2 minutes or until fragrant. Stir in tomato paste; cook for 1 minute.
Step 3
Stir in coconut milk, potatoes and broth; bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, for 10 to 15 minutes or until potatoes are starting to soften. Season with salt and pepper.
Step 4
Stir in chickpeas and peas. Continue to cook, stirring occasionally, for 5 to 10 minutes or until sauce is thickened and vegetables are tender. Stir in bell peppers and collard greens. Cook, stirring occasionally, for 3 to 5 minutes or until bell peppers are tender-crisp and collard greens are wilted.
Step 5
Remove thyme sprigs. Stir in scallions and lime juice.
Step 6
Divide rice among 6 bowls or plates. Top with curry and garnish each with a cilantro sprig.
Recipe Tips
Substitute chili flakes with 1 diced seeded Scotch bonnet or habanero chile pepper for an extra-spicy curry.
Substitute coconut oil with vegetable-based oil, if preferred.
Recipe Video
Customized Curry Recipes
Take this recipe and give it a personal twist!
Substitutions: Don’t let a few missing ingredients stop you from making recipes! Skip the dairy by replacing the milk with a light coconut, soy or nut-based lactose-free option. Moreover, if there are no chickpeas in your pantry, grab another can of beans. Though the color will change, black beans are the most similar substitute as they are sweet and creamy. Otherwise, you could use Cannellini beans or lentils.
Mix-ins: Load up on vegetables – such as cauliflower, sweet potato, or kale – for a thicker, heartier curry. For a flavor boost, upgrade the plain white rice with a splash of lime juice and fresh cilantro.
Toppings: Sprinkle on some parsley for a photo-worthy finishing touch!
Meals for the Week
Master the art of meal prepping and enjoy hearty meals with minimal work! This curry holds up for a few days in the fridge! If you are considering saving this dish for more than 5 days, the best option is freezing it. To retain the original texture, fill freezer-safe containers as soon as possible. Simply transfer portioned meals to the fridge the night before and reheat – in the microwave or on the stove – when hunger strikes! Get more Meal Prepping inspiration from these amazing Meal Prepping recipes.
Recipe Recommendations
If you enjoy these spices and flavors, continue your journey through Indian cuisine with this Easy Chicken Tikka Masala. Or try other traditional international flavors, like this Thai One-Pot Green Curry Chicken.
For more tasty recipes and kitchen tips on topics such as cooking rice on a stove, take a look at our website.
