Coconut Chickpea Curry & Rice
This meal is super flavourful, I could eat it every day!
I am actually going to be eating this a lot, now that I've made like 5 portions... Oh yeeaah, the joys of food blogging!
This curry recipe is so so good! I can't deal with spicy hot indian curries, so there's lots of spices in this one but nothing spicy! (You can add some if you really want to...)
Yep that's the lid from a jar of peanut butter..
You could boil the potatoes in a separate pot then add them to the pan with everything else. It's just easier to do it all in 1 pan. Less cleaning. ;)
(Just don't add to much water with the potatoes, you want them to be covered, 1 cup should be enough!)
2 cups of brown rice + about 3 times the amount of water, medium heat for 20-25 minutes. Makes about 4 1/2 cups of cooked rice.
Usually when I am making dinner I just take a look at what's in my fridge then whip up a meal out of nowhere... The thing is, if I love it and want to make it again, there's no way I'm going to remember how I did it!
And the other day I made this super tasty curry with potatoes and chickpeas and I really wanted to share the recipe, but how was I going to recreate it for you?! :)
Well, luckily from now on, every single time I make food whatever it may be, I will measure everything out and note it down on my phone, just in case it actually tastes like something I would want to share...
So here is the recipe!
Coconut Chickpea Curry & Rice
This curry is so yummy! Everything is cooked in 1 pan, super easy, super flavourful, DE-licious. I could eat this everyday!
Makes 4-5 servings
Time: 40 minutes
Ingredients:
1 onion
2 cloves of garlic
Fresh piece of ginger, about the size of a garlic clove
1 medium sized potato
2 cups brown rice
3 small carrots
3 mushrooms
1/2 red pepper
1 cup cooked chickpeas
1/4 tsp turmeric
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp garam masala
1 tsp curry powder
1 tsp mixed herbs
1 tsp soy sauce
1/2 tsp salt
1/2 cup coconut milk
1/4 cup raisins
1/4 cup desiccated coconut
2 cups fresh spinach
Instructions:
Preheat a medium/large pan on medium heat.
Chop up the onion, grate the garlic and ginger and add to the pan with a splash of water.
Cook until soft and fragrant (about 5 min).
Chop the potato into small cubes and add to the pan with 1 cup of water (it should cover the potatoes). Bring to boil and cook until soft, about 20 min.
While it's cooking, add 2 cups of rice to a separate pot or a rice cooker, cover with water and cook for about 20-25 minutes.
Meanwhile, peel and grate the carrots, chop up the mushrooms and the red pepper. Add them to the pan once the potatoes are done.
Cook for 5 minutes then add the remaining ingredients (chickpeas, spices, coconut milk, spinach and all the rest of it)
Cook for an additional 5 to 10 minutes on medium/low heat until nice and fragrant, the spinach is wilted, the veggies are soft, and it has thickened up.
Serve with the rice, et voilà!
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Notes:
The leftovers will keep in a tupperware in the fridge for about a week.
I also like eating this cold the next day as a packed lunch for uni. You know what?! The curry (without the rice) would be so good in between 2 slices of bread for a delicious sandwich!! Or in a wrap! Yum.
If you make this, please share your photos with me on instagram! (@lily.divett)
Leave me a comment and rate this recipe if you try it :)
