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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chickpea Curry with Rice Recipe

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This recipe for Chickpea Curry with Rice is from The Farr/Maher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups basmati rice

2 tablespoons vegetable oil

1 large onion, chopped

Kosher salt and freshly ground black pepper

2 teaspoons curry powder

2 cloves garlic, chopped

1 cup vegetable stock

Two 15-ounce cans chickpeas, drained and rinsed

One 13.5-ounce can coconut milk

1 to 2 tablespoons honey

1 to 2 tablespoons sriracha sauce

Naan bread, for serving
Directions:
Directions:
1. Cook the basmati rice according to the package instructions.

2. Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.

3. Warm the naan in the microwave. Serve the curry over the rice with the warmed naan.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35
Personal Notes:
Personal Notes:
This is a delish and cheap vegetarian option. If you want to go a little crazy and less healthy you can also substitute coconut cream which gives it a richer flavor.

 

 

 

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