Chickpea Curry
Adapted from The Pioneer Woman
Serves 3
2 cups Rice
2 Tablespoons Vegetable Oil
1 whole Large Onion, Diced Fine
Salt And Pepper, to taste
2 teaspoons Curry Powder, Any Variety
2 cloves Garlic, Minced
1 cup Vegetable Stock
2 cans Chickpeas, Drained And Rinsed
1 can (13.5 Ounce) Coconut Milk
2 cups Rice
2 Tablespoons Vegetable Oil
1 whole Large Onion, Diced Fine
Salt And Pepper, to taste
2 teaspoons Curry Powder, Any Variety
2 cloves Garlic, Minced
1 cup Vegetable Stock
2 cans Chickpeas, Drained And Rinsed
1 can (13.5 Ounce) Coconut Milk
2 cups shelled edamame
1 Tablespoon Honey, More To Taste
1 Tablespoon Sriracha Or Hot Sauce (more To Taste)
Lime Wedges, For Serving (optional)
Cilantro Leaves, For Garnish
Cook rice according to the package instructions.
Heat the oil in a medium skillet over medium-low heat.
1 Tablespoon Honey, More To Taste
1 Tablespoon Sriracha Or Hot Sauce (more To Taste)
Lime Wedges, For Serving (optional)
Cilantro Leaves, For Garnish
Cook rice according to the package instructions.
Heat the oil in a medium skillet over medium-low heat.
Add the onions, season with salt and pepper and cook for a few minutes, until the onions are soft and starting to turn golden.
Sprinkle in the curry powder and garlic and stir, cooking for another minute or so.
Pour in the vegetable stock and stir to scrape up all the brown bits in the pan.
Add the edamame, coconut milk, honey and a squirt of sriracha.
Bring to a boil, add the chickpeas, reduce the heat, and simmer for 10 minutes.
Taste and adjust the seasoning, adding more salt, honey, or Sriracha (or lime juice, if using.)
Serve the curry over the rice. Garnish with the cilantro.
Serve the curry over the rice. Garnish with the cilantro.
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