Creamy Coconut Chickpea Curry with Brown Rice
Protein-packed chickpeas are simmered in a curry tomato-coconut base, then served over a bed of brown rice. This recipe is full of flavour & budget-friendly.
Curry powder is made, unsurprisingly, from the curry leaf found in India. What is surprising though, is what the curry tree looks like, which is very tropical looking.
But curry powder/paste isn't just made from the curry leaves, it also has spices such as:
- turmeric, coriander seeds, cumin seeds, dried chillies, black pepper, fenugreek seeds, curry leaves, mustard seeds, cinnamon, cardamom, cloves, nutmeg, pepper, and bay leaves.
Given this long list of spices, it's definitely easier to buy it premade.
Cook the Veggies
Cook the 1 cup of brown rice according to the package.
While the rice is cooking, add the olive oil and garlic to a saucepan and cook over medium heat. Let cook for 1 minute, then add the onions. Cook these for about 5-10 minutes, or until the onions start to soften and become transparent.
Curry Sauce that Warms the Soul
Next, mix in the curry paste and coconut milk. Stir until the curry paste dissolves into the coconut milk, making a nice orange-like sauce.
At this point, taste your sauce to see if it meets your desired curry taste, add more if needed.
The next addition to this sauce is the chickpeas. Add them along with the soy sauce, then cook over medium heat for an additional 5 minutes
To thicken, bring the curry sauce to a light boil, then reduce heat to simmer
Stir in the crushed tomatoes and basil, then let simmer for 5 minutes.
~Time to Eat~
Fluff the rice with a fork, then plate desired amount and top with a big scoop of curry sauce.
If you have leftovers, just know that you have hit the jackpot! This recipe taste just as good when you first make it as it does when you reheat it the next day. #winning
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