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One-Pot Chickpea Coconut Curry
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Brief Description
Chickpeas, basmati rice, corn, carrots, and peas with coconut milk and curry.
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Main Ingredient
chickpeas
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Category: Vegetarian
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Cuisine: Indian
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Prep Time: 20 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Serve with baked naan bread and/or steamed broccoli and cauliflower florets.
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Posted By: cookingmama
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Posted On: Mar 22, 2015
Number of Servings:
Ingredients:
- 1 cans - 15 oz. coconut milk
- 3 cans - water fill coconut milk can 3 times
- 2 cups - basmati rice
- 3 cloves - garlic minced
- 1 cups - carrots finely chopped
- 1 - potato chopped into small cubes
- 1 cans - 15 oz. chickpeas drained, rinsed
- 1 cups - frozen corn
- 1 cups - frozen peas
- 2 tablespoons - curry seasoning or more or less, to taste
- 1 tablespoons - soy sauce
- - juice of 1 lime
- 2 tablespoons - finely chopped cilantro fresh is best, but dried can work, too
Directions:
1. Combine the coconut milk, water, basmati rice, minced garlic, chopped carrots, potato cubes and rinsed chickpeas in a large pot. Bring the pot to a simmer at high heat, reduce to medium heat and cook for about 20 minutes. The basmati rice should be tender at this point; and the sauce should be very thick.
2. Add the frozen corn and peas, and stir until cooked and combined.
3. Before serving, add the curry, soy sauce, lime juice and chopped cilantro. Stir to combine; and you're ready to serve and eat.
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