One-Pot Chickpea Coconut Curry

By á-3900

Ingredients

• 15 oz can coconut milk
• 3 cans of water (fill that coconut milk can 3 times)
• 2 cups basmati rice
• 3-4 cloves garlic, peeled and minced
• 1 cup carrots, finely chopped
• 1 potato, chopped into small cubes
• 1 can chickpeas, drained and rinsed
• 1-3 tablespoons curry seasoning
• 1 tablespoon soy sauce
• 1 lime, juiced
• 2 tablespoons finely chopped cilantro (fresh is best but dried will work too)
• 1 cup frozen corn
• 1 cup frozen peas
• Serve with Baked Naan and/or steamed broccoli and cauliflower florets

Preparation

Step 1

Combine the coconut milk, water, basmati rice, minced garlic, chopped carrots, potato cubes and rinsed chickpeas in a large pot over medium-high heat. Bring the pot to a simmer, reduce the heat to medium, and cook for about 20 minutes. The basmati rice should be tender at this point and the sauce should be very thick.
Add the frozen corn and peas and stir until combined.

Before serving add the curry, Bragg (or soy), the juice of one lime, and the chopped cilantro. Stir to combine and this One Pot Wonder is ready to be eaten!