Caribbean Chickpea Curry with Coconut Rice
A delicious, easy-to-follow vegetarian recipe for Caribbean-inspired chickpea and vegetable curry served with a fragrant coconut rice. Make this warming and satisfying dish on a weekend, with plenty left over for busy weeknights.
From the book
This delicious curry can be made in advance and reheated or even frozen for a later date.
|2 tbsp||coconut oil|
|1||red (bell) pepper, deseeded and chopped|
|3||garlic cloves, crushed|
|2.5cm/1in piece||fresh root ginger, peeled and diced|
|1||red chilli, diced|
|2 tbsp||curry paste|
|1 small bunch||coriander (cilantro)|
|3||sweet potatoes, peeled and cut into chunks|
|1 x 400g/14oz can||chickpeas, rinsed and drained|
|350g/12oz||cherry or baby plum tomatoes, halved|
|240ml/8fl oz (1 cup)||vegetable stock|
|300ml/½ pint (1¼ cups)||reduced-fat coconut milk|
|450g/1lb||spinach, washed and trimmed|
|Juice of 1 lime|
|Salt and freshly ground black pepper|
|For the coconut rice:|
|1 tbsp||olive oil|
|225g/8oz (1 cup)||long-grain rice (dry weight)|
|480ml/16fl oz (2 cups)||vegetable stock|
|300ml/½ pint (1¼ cups)||coconut milk|
|A good pinch||salt|
1. Make the coconut rice: heat the oil in a heavy-based saucepan and cook the onion, stirring occasionaly, over a medium heat for about 5 minutes until starting to soften and turn golden. Stir in the rice and when all the grains are glistening with oil, pour in the stock and coconut milk. Stir in the salt and bring to the boil.
2. Reduce the heat to a bare simmer, cover the pan and cook for 15-20 minutes until the rice is tender and all the liquid has been absorbed.
3. Meanwhile, make the curry: heat the coconut oil in a large saucepan and cook the onion, red pepper, garlic, ginger and chilli over a low-medium heat, stirring occasionally, for 6-8 minutes until the liquid has reduced and the sweet potato is tender.
4. Chop the coriander stalks (reserving the leaves) and add them to the pan with the sweet potatoes, chickpeas, tomatoes and stock. Bring to the boil, cover the pan, reduce the heat and cook very gently for 20 minutes until the liquid has reduced and the sweet potato is tender.
5. Add the coconut milk and spinach and cook for a few more minutes until the spinach turns bright green and wilts into the curry. Chop the coriander leaves roughly and stir into the pan with the lime juice. Season to taste with salt and pepper.
6. Divide the coconut rice among 4 serving plates and spoon the curry over the top.
Or you can try this…
– Instead of serving this with rice, spoon it into a split warmed pitta or flatbread. Or eat with naan bread and poppadoms.
– Vary the vegetables: use butternut squash, pumpkin or aubergine (eggplant) instead of sweet potatoes.