Chickpea Curry with Rice
This vegetarian curry could not be easier — whip up a sauce of curry powder, vegetable stock, coconut milk and honey, then incorporate a can of chickpeas. Serve over rice for the perfect pantry meal.
Ingreadient:
- 2 cups basmati rice
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- Kosher salt and freshly ground black pepper
- 2 teaspoons curry powder
- 2 cloves garlic, chopped
- 1 cup vegetable stock
- Two 15-ounce cans chickpeas, drained and rinsed
- One 13.5-ounce can coconut milk
- 1 to 2 tablespoons honey
- 1 to 2 tablespoons sriracha sauce
- Naan bread, for serving
- Chopped fresh cilantro, for garnish.
Direction
- Cook the basmati 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 until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
- Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.
