Spicy Chickpea Curry & Cilantro-Lime Rice
with Bell Pepper & Yogurt
- Milk
- Tree Nuts
This aromatic chickpea curry is perfect when you need a satisfying and fuss-free dinner. A mixture of garam masala, ginger, garlic, Thai red curry paste, and coconut milk, the curry gets long-simmered flavor in just 30 minutes. Serve it over zesty cilantro-lime rice with a drizzle of cooling yogurt.
Ingredients
1 teaspoon
Garam Masala
2 ounce
Thai Red Curry Paste
1 unit
Chickpeas
1 unit
Tomato Paste
2 tablespoon
Yogurt
(Contains: Milk)
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
2 clove
Garlic
1 unit
Bell Pepper
¼ ounce
Cilantro
1 thumb
Ginger
1 cup
Basmati Rice
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
In a small pot, combine rice, 1½ cups water (3 cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
-
While rice cooks, wash and dry produce.
-
Halve, core, and dice bell pepper. Peel and mince or grate ginger. Peel and mince or grate garlic. Zest and quarter lime. Roughly chop cilantro.
-
Heat a drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add bell pepper, ginger, garam masala, salt, and pepper. Cook, stirring, until bell pepper begins to soften, 2-3 minutes.
-
Add tomato paste and half the curry paste; cook, stirring constantly, until mixture is fragrant and darkened in color, 1 minute. TIP: For a spicier curry, use more curry paste!
-
Stir in garlic, chickpeas and their liquid, 1 tsp sugar (2 tsp for 4 servings), a squeeze of lime juice, salt, and pepper. Cook, stirring occasionally, until coated, 1-2 minutes more.
-
Thoroughly shake coconut milk in container before opening.
-
Stir coconut milk and ½ cup water (1 cup for 4 servings) into pot with chickpea mixture. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until thickened, 8-10 minutes.
-
Season with salt and pepper.
-
Fluff rice with a fork; stir in lime zest, half the cilantro, 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper.
- Divide rice between shallow bowls. Top with chickpea curry. Drizzle with yogurt and sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.
