Monday, January 25th - Chickpea Curry

Recipe: http://thepioneerwoman.com/cooking/chickpea-curry/


Ingredients

1.5 cups Basmati Rice
2 Tablespoons Vegetable Oil
1 whole Large Onion, Diced Fine
1 large carrot, diced
1 celery, diced
1 yellow bell pepper, diced
 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
1 Tablespoon Honey, More To Taste
1 tsp chili oil
Cilantro Leaves, For Garnish


Preparation

Cook the basmati rice according to the package instructions.

Heat the oil in a medium skillet over medium-low heat. Add the onions, carrot, celery, bell pepper, season with salt and pepper and cook for a few minutes, until the onions are vegetables are soft. 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 coconut milk, honey and a squirt of chili oil. 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.