Time: 35 min.
Complexity: easily
Servings: 4 - 6

Coconut curry with chickpeas - a detailed recipe.

Ingredients:

• 2 tbsp. basmati rice for garnish
• 2 cans (430g each) chickpeas, drained and rinsed
• 2 tablespoons of vegetable oil
• 1 large onion, chopped
• 2 tsp curry powder
• 2 cloves garlic, chopped
• 1 cup vegetable broth
• 400 ml coconut milk
• 1-2 tablespoons of honey
• 1-2 tablespoons sriracha sauce
• Naan wheat flatbread for filing
• Chopped fresh cilantro for sprinkling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

basmati rice, chickpeas, milk, onions, garlic, curry, Sriracha sauce, naan bread, honey, cilantro

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Preparation:

Step 1
• Cook basmati rice according to package directions.
  
  Heat oil in a medium skillet over low heat. Add the onion, season with salt and pepper, and cook until the onion is dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds.
  
  Pour in the vegetable broth and stir, scraping up any browned bits from the bottom of the pan. Add the chickpeas, coconut milk, honey, and a splash of Sriracha sauce. Bring to a boil, reduce heat, and simmer for 10 minutes. Taste and add salt and pepper, if desired.
  
  Microwave the naan bread. Serve the curry over a bed of rice with the warmed naan bread. Garnish with cilantro.
  
  Recipe Curried vegetables: cauliflower, chickpeas and okra.

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