Ingredients
- 4 cups dry white rice
- 4 cans 15 oz each chickpeas, drained and rinsed
- 2 cans 14.5 oz each coconut milk
- 2 large onions diced
- 4 medium tomatoes diced
- 4 cloves garlic minced
- 2 tablespoons curry powder
- 2 tablespoons olive oil
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
Cook the Rice:
- Rinse and cook 4 cups of dry white rice according to the package instructions. Set aside.
Sauté Aromatics:
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add diced onions and minced garlic, and sauté until fragrant and golden (about 3-4 minutes).
Add Tomatoes and Spices:
- Stir in the diced tomatoes, curry powder, salt, and black pepper.
- Cook for 5 minutes, allowing the tomatoes to soften and the spices to bloom.
Simmer the Curry:
- Add the chickpeas and coconut milk to the pot. Stir well to combine.
- Reduce the heat to low and let the curry simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Serve:
- Spoon the curry over the cooked rice and serve warm.
- Optional: Garnish with fresh cilantro or a squeeze of lemon for added freshness.
Notes
• Add extra vegetables like spinach, carrots, or bell peppers for more nutrition.
•Adjust the spice level by adding a pinch of cayenne pepper or red chili flakes, if you're feeling sweet you can even add some sugar!
•Store leftovers in an airtight container in the fridge for up to 4 days.
