Chickpea Curry with Coconut Rice

January 28, 2015

I am always looking for new and exciting ways to eat curry, so when I found this vegetarian version I knew it was my next stop in Curry-land (yes, it's an actual place). Chickpeas, red bell pepper and snow peas over coconut jasmine rice are the main components in this recipe. Thai red curry paste provides the spice and authentic flavor you’re looking for, located in the grocery store's Asian foods aisle. The jar is rather small and stays fresh for months in the fridge; lots of bang for

For the rice:

1 1/2 c. jasmine rice
1 (15 oz.) can light coconut milk
3/4 t. salt
1 c. water

For the curry:

1 T. olive oil
6 green onions, sliced
1 medium red bell pepper, sliced
2 t. salt, divided
1 t. pepper
2 garlic cloves, minced
1/2 t. ground ginger
4 T. Thai red curry paste
8 oz. snow peas (snap peas would work too)
2 (15 oz.) cans light coconut milk
2 (15 oz.) can chickpeas, drained and rinsed
6 T. fresh cilantro, chopped

For the rice: Place the rice in a medium saucepan then add the coconut milk, salt and water and stir to combine. Bring the contents to a boil, cover, reduce the heat to low and cook for 15-20 minutes until...
See the full directions on my site

Nutritions

Calories
1316

Sodium
1190mg
49% DV

Fat
53g
82% DV

Protein
38g
77% DV

Carbs
176g
59% DV

Fiber
29g
118% DV