Vegetable and Chickpea Curry with Basmati Rice
25min
45min
5
485
Chef's Note
For deeper flavor development, toast the spices in the oil before adding the vegetables. The coconut milk adds a rich creaminess that balances the warm spices perfectly. If you prefer a thicker curry, simmer uncovered for the last 10 minutes. This curry actually tastes even better the next day as the flavors continue to meld overnight.
Tags
Ingredients
1.5 cups basmati rice
3 cups water
2 tablespoons coconut oil
1 large yellow onion
4 cloves garlic
2 tablespoons fresh ginger
1 large red bell pepper
2 medium carrots
2 cups cauliflower
1 medium sweet potato
2 teaspoons ground cumin
1.5 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon garam masala
0.5 teaspoon red chili flakes
14 oz can coconut milk
14 oz can diced tomatoes
2 15-oz cans chickpeas
1 cup vegetable broth
3 cups baby spinach
0.5 cup fresh cilantro
2 tablespoons fresh lime juice
1.5 teaspoons salt
0.5 teaspoon black pepper
Instructions
- 1
Rinse 1.5 cups of basmati rice under cold water until the water runs clear. Drain well.
- 2
In a medium saucepan, bring 3 cups of water to a boil. Add the rinsed rice and 1/2 teaspoon of salt. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
- 3
While the rice cooks, prepare the vegetables. Dice 1 large onion, mince 4 cloves of garlic, and grate 2 tablespoons of fresh ginger.
- 4
Dice 1 large red bell pepper, peel and dice 2 medium carrots, cut 2 cups of cauliflower into small florets, and peel and dice 1 medium sweet potato into 1/2-inch cubes.
- 5
Drain and rinse 2 cans of chickpeas. Chop 1/2 cup of fresh cilantro and set aside for garnish.
- 6
Heat 2 tablespoons of coconut oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until softened.
- 7
Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
- 8
Add 2 teaspoons of ground cumin, 1.5 teaspoons of ground coriander, 1 teaspoon of ground turmeric, 1 teaspoon of garam masala, and 1/2 teaspoon of red chili flakes. Stir and cook for 30 seconds until aromatic.
- 9
Add the diced bell pepper, carrots, cauliflower, and sweet potato to the skillet. Stir to coat with the spices and cook for 5 minutes.
- 10
Pour in the 14-oz can of coconut milk, 14-oz can of diced tomatoes (with juice), and 1 cup of vegetable broth. Stir well to combine.
- 11
Add the drained chickpeas, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring to a simmer.
- 12
Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the vegetables are tender but not mushy.
- 13
Stir in 3 cups of baby spinach and cook for an additional 2-3 minutes until wilted.
- 14
Remove from heat and stir in 2 tablespoons of fresh lime juice. Taste and adjust seasoning if needed.
- 15
Fluff the cooked rice with a fork and serve the curry over the rice. Garnish with fresh cilantro.
Nutrition Information (per serving)
485
16g
72g
18g
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