Creamy Coconut Chickpea Curry: August Fresh Food Box

For our August Fresh Food Box, we are making Gluten-Free, Vegan-friendly, creamy coconut chickpea curry!

In your bag, you will find:

Vegetable oil

Yellow onion

1 can Crushed tomatoes

1 can chickpeas

1 red bell pepper

Basmati rice

Garam masala seasoning

Cumin

Garlic

Crushed red pepper flakes

Preparing the rice.

• Rinse the rice (optional)

• In a separate pot from the curry, combine the 2 cups of rice with 4 cups of water.

• Bring to a boil, reduce the heat, cover, and allow to simmer for 15 minutes.

• Remove from the heat and let it stand for 5 minutes.

Cooking the curry

• After slicing the onions, heat oil in a large pot over medium-low heat and add the onion, garlic powder, and crushed red pepper flakes. Cook slowly, stir occasionally until the onions are golden.

• Increase the heat and begin adding the garam masala and cumin and cook for around a minute and then add the diced tomatoes.

• TIP: to lift any brown bits from the pan, add a small amount of water and scrape off.

• Pour in coconut milk and add the chickpeas. Stir and reduce to a low simmer for about 10 minutes, until it is slightly thickened. Add the sliced red pepper and cook for another 2 minutes.

Serve the curry over the basmati rice and enjoy!