Ingredients

The following ingredients have 2 Servings
  • 1 can canned chickpeas (19 oz can)
  • 3/4 cup Basmati Rice
  • 1 1/4 cup water
  • 1 tbsp oil or butter
  • 1 whole medium bell pepper (any colour will do!)
  • 1 whole small zucchini
  • 1 whole small yellow onion
  • 3 cloves fresh garlic
  • 1 whole lime - zest and juice
  • 1 tsp chili flakes (optional)
  • 4 tbsp mild curry paste
  • 2/3 cups canned coconut milk
  • 3 tsp soy sauce
  • 2 sprigs fresh cilantro
  • 1 pinch salt
  • 1 pinch pepper

Instruction

  • Start by cooking the basamti rice with 1 1/4 cup of water in a medium sized pot. Bring the water to a boil, season with a pinch of salt, and then add the rice. Once the pot comes back to a boil, cover the pot with a lid and reduce the heat to medium-low. Cook for 12- 15 minutes. Once the rice is cooked, fluff the rice with a fork and keep warm until ready to serve.
  • While the rice is cooking on the stove, cut the onion into small 1/4 inch pieces. Then, cut the bell pepper and zucchini into 1/2 inch pieces. Set the chopped vegetables aside. Roughly chop the garlic, then zest and juice half the lime. Cut the remaining lime into small wedges.
  • Heat 1 tbsp of oil or butter in a large pot over medium-high heat. Add the chopped onions, bell pepper, zucchini, and garlic. Cook for 3-5 minutes until the peppers start to soften. Mix in the curry paste and cook, stirring often for about 30 seconds to gently toast the spices.
  • Add the canned chickpeas (including the liquid), coconut milk, and soy sauce to the pot. If you like a little heat in your curry, add the chili flakes at this point. You can add less than the listed amount for a milder curry.
  • Simmer the chickpea curry for 2-3 minutes, stirring occasionally until the chickpeas are heated through. As the curry simmers, chop the cilantro leaves, then the remaining cilantro stems, keeping them separate.
  • Remove the chickpea curry from the heat, and stir in the lime juice. Season to taste with salt and pepper.
  • Take the cooked basmati rice and mix in the chopped cilantro stems, and lime zest. Serve the finished chickpea curry over top of the scented rice, and garnish with the chopped cilantro leaves and lime wedges.