Chickpea Coconut Curry Bowl

Updated at: Sun, 22 Sep 2024 03:35:46 GMT

Step 1

Wash and dry all produce. Peel and finely chop garlic. Halve and peel onion; finely chop half (whole onion for 4 servings). Drain and rinse chickpeas. Dice tomato. Roughly chop cilantro

Step 2

Heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic; cook until fragrant, 30 seconds. Stir in rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Step 3

While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt; cook, stirring occasionally, until browned and softened, 4-5 minutes. Add tomato paste, curry powder, paprika, and remaining garlic. Cook, stirring frequently, until fragrant, 1 minute.

Step 4

Stir chickpeas, diced tomato, coconut milk, 1 tsp sugar, ¼ cup water, and a big pinch of salt into pan. (For 4 servings, use 2 tsp sugar and ⅓ cup water.) Bring to a simmer, then reduce heat to medium. Cook until thickened, 5-7 minutes. Stir in sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. (If mixture is too thick, add another splash of water.) Taste and season generously with salt and pepper.

Step 5

Fluff rice with a fork; season with salt and pepper. Divide between bowls and top with chickpea curry. Sprinkle with cilantro. If you like things spicy, thinly slice chili and top with as much as you’d like!

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Easy

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Sweet

Under 30 minutes