Coconut Chickpea Curry

5 from 2 votes

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: People

Calories: 886kcal

Author: Chef Jack Ovens

Place a pot over medium-high heat, add in the olive oil and onion and saute for 2 minutes. Add in the garlic and red bell pepper (capsicum) and continue sauteing for 3 minutes, mixing regularly.
Add in the cumin, sweet paprika, cayenne pepper (optional) and salt to taste. Saute for 20 seconds, mixing the entire time. Deglaze with the vegetable stock and continue cooking for a further 30 seconds.
Add in the coconut milk, diced tomatoes, brown sugar and chickpeas. Mix well to combine, check seasoning levels, adjust accordingly and bring it all to a boil. Once boiling, reduce the heat to low and let simmer for 15 minutes, mixing regularly.
To cook the rice, place a saucepan over high heat, add in the rice, cold water, salt and optional spices, mix to combine and bring to a boil. Reduce the heat to low, place on a lid and cook for 14 minutes undisturbed. 14 minutes later, turn off the heat, leave the lid on for a final 4 minutes then remove and fluff up the rice with a fork. Serve.
Once the curry has been cooking for 15 minutes, add in the baby spinach, mix well to combine and allow to wilt for 30 seconds. Check and adjust seasoning levels then remove from the heat.
Serve the curry over the rice, spoon over greek yogurt (optional), garnish with coriander (cilantro) (optional), thinly sliced red chilli (optional) and a wedge of lime(optional). Dig in.