Chickpea Vegetable Curry

This Chickpea Vegetable Curry is what meat-free dreams are made of. Hearty chickpeas are simmered in a super easy red curry and coconut sauce until they're soft and infused with the rich flavor. The saucy chickpeas are served over a bed of jasmine rice studded with golden raisins, crunchy cashews, and lots of chopped cilantro.

Course Main Course

Cuisine Asian

Keyword coconut curry, curry chickpeas, vegetable curry, chickpea curry, red curry, coconut curry sauce

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Calories 594kcal

Author Nicole

Cost $15

Equipment

Large skillet
Saucepan

Ingredients

2 cups water
2 cups Minute Jasmine rice
1 tsp salt, divided
1 tbsp + 1 tsp coconut oil, divided
1/2 small onion, chopped
3 large garlic cloves, minced
2 - 14 oz cans chickpeas, rinsed and drained
1 tbsp + 1 tsp red curry paste
14 oz light coconut milk
1 tbsp creamy peanut butter
1 tbsp brown sugar
1/4 cup chopped cilantro
1/2 cup golden raisins
1/4 cup chopped cashews

Instructions

Add water to a medium sauce pan with a lid. Bring a boil. Add the instant rice and 1/2 teaspoon salt. Stir and cover with a lid. Remove from heat and let steam for five minutes.
Heat a medium skillet to a medium-low heat. Add 2 teaspoons of coconut oil. Add onion. Sweat onions until slightly softened, about 2-3 minutes. Add garlic. Cook another minute.
Add chickpeas and curry paste to the pan. Stir to combine and cook for one minute. Stir in coconut milk, peanut butter, brown sugar, and remaining salt. Bring to a boil and reduce to a simmer. Simmer until slightly thickned. thickened, about 10 minutes.
While the chickpeas are simmering, fluff the rice with a fork and add remaning coconut oil, cilantro, raisins and cashews. Toss to combine. Season rice with salt and pepper.
When you're ready to serve, spoon rice on to plates or in bowls. Spoon the chickpeas on top. Drizzle with sauce. Sprinkle with extra cashews and cilantro if desired.

Nutrition