Pantry Saver Chickpea Coconut Curry over Rice

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup frozen peas
• 1 teaspoon garam masala
• Salt and pepper to taste
• 2 cups cooked white rice
• Fresh cilantro, chopped, for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened.
2. 2 Stir in garlic, curry powder, and cumin, cooking for another minute.
3. 3 Pour in coconut milk and bring to a gentle simmer.
4. 4 Add chickpeas and peas, stirring to combine. Simmer for about 5 minutes.
5. 5 Season with garam masala, salt, and pepper.
6. 6 Serve over cooked rice and garnish with fresh cilantro.

Equipment

• Large skillet or saucepan

Variations

• Add spinach or kale for extra greens.
• Use diced potatoes or sweet potatoes for a heartier dish.

Substitutions

• Substitute coconut milk with a dairy alternative like almond milk for a lighter version.
• For curry powder, use a mix of coriander, turmeric, and chili powder if needed.

Pairings

• Basmati rice is ideal, but jasmine or brown rice work well too.
• A crisp lager complements the curry's richness.

Nutrition

Tips

• For extra heat, add a pinch of cayenne pepper with the spices.
• If you have fresh ginger, a teaspoon of grated ginger can boost the flavor profile.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or coconut milk to restore creaminess.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Serve with warm naan bread for scooping up extra curry.
• A side of cucumber raita offers a cooling contrast to the spicy curry.

FAQ