Easy Chickpea Curry
Ingredients
- 1 1/2 cups Mahatma® 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
Our Easy Chickpea Curry is creamy and flavor-packed. Inspired by Indian cuisine, this hearty vegetarian dish is even easy to prepare!
Step 1
Prepare Mahatma® 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
Unfollow the Recipe
Make this recipe yours! Here are just a few ways to customize your curry:
- Dairy: Give this dish a twist by replacing the full fat coconut milk with light coconut milk or cashew cream.
- Consistency: For a thicker curry, stir in 1-2 tablespoons of cornstarch and 1/4 cup water at the end.
- Vegetables: Another way to thicken a curry is by tossing in extra veggies: cauliflower florets, sweet potato, or kale are great options to go for!
- Garnish: For a picture perfect plate, sprinkle on some parsley as a finishing touch.
Reheating Rice Dishes
This dish reheats well, so it’s a great option to consider when Meal Prepping! It can be refrigerated for 4 to 5 days or stored in the freezer. Pack leftovers in a freezer-friendly plastic zipper bag or a small container and freeze. To reheat, use the microwave or cook in a small pot until warm.
Even Easier Chickpea Curry
Although this recipe is simple enough for even the most inexperienced cooks, you can also get some help from an Instant Pot or a crockpot to make this.
Other International Recipes
Try your hand at preparing traditional dishes from other cultures. Speaking of getting a little help in the kitchen, break out the Thermomix for this Green Arroz con Pollo recipe! If you want to serve something different, this irresistibly crispy Yaki Onigiri recipe will do the job. Also, check out our perfect jasmine rice.
