Coconut Chickpea Curry

Overview

Instructions

1. 1

   Heat a wide pot over medium-high heat. Add the olive oil, then cook the diced onions for a couple of minutes before adding the sliced red bell peppers and minced garlic. Stir often until the peppers start to soften.

2. 2

   Sprinkle in the cumin, paprika, red chili powder, and half of the salt. Stir for about 20 seconds so the spices bloom, then pour in the vegetable stock and scrape up the base of the pot.

3. 3

   Add the diced tomatoes, brown sugar, coconut milk, and drained chickpeas. Bring the pot to a steady simmer, then lower the heat and cook until the curry thickens slightly and the chickpeas are hot through.

4. 4

   While the curry simmers, combine the rinsed jasmine rice, water, makrut lime leaves, and remaining salt in a saucepan. Bring to a boil, cover, reduce to low, and cook undisturbed for 14 minutes. Turn off the heat and rest covered for 4 minutes, then discard the leaves and fluff the rice.

5. 5

   Fold the baby spinach through the curry just until it wilts. Taste and adjust the seasoning before taking the pot off the heat.

6. 6

   Portion the rice and curry evenly for meal prep. Add a small spoon of Greek yogurt, a lime wedge, and chopped cilantro to each portion, keeping the fresh toppings separate if you plan to freeze any portions.