Easy Thai Chickpea Curry with Coconut Rice.
Let’s get out of our comfort zone.
If you know me, and for all intents and purposes, I do exploit my life on the internet so you essentially DO know me… then you know this is so out of my comfort zone. Not necessarily eating it. I mean, I eat everything. Okay. Almost everything. But making it on my own and sharing it? Weird. Waaaaay out of my realm of normalcy. At least when it comes to my invisible internet friends.
But here’s the thing. I love most curries and anything on Earth made with coconut milk. I’ve been making this delicious chicken curry about twice a month since March. We freaking looove it. It’s so, so good. So simple.
So. In the spirit of playing single lady all week I knew that I’d just love to make my own version of this with chickpeas. No chicken. Also, I go through a ton of chickpeas. I mean… a ton. You know beans in general are one of my favorite foods. Yes, obviously right next to bacon, avocado and anything obnoxiously covered in rainbow sprinkles.
Okay, again. Almost anything.
Here’s the other thing. I have been desperate for comfort food. I’m on week three of this freaking ear/sinus Jessica-specific attack and since the world revolves around me, just want to complain, complain, eat mac and cheese and complain some more. I want warm, comforting stuff. BUT! I don’t really feel like turning on my oven. See, we have a very little kitchen, which gains a lovely 10 degrees when the oven is on. Even with the darn AC set at 66 because I’m a freak that loves to live in frigid temperatures. In turn, that oven increases the heat in our entire house and when I get hot? I get miserable. Like, even more complainy that when I’m sick.
Yes. Such a joy!
Long story long, I’ve been desperate for something warm and filling without having to turn on my oven. This can be made right on the stovetop in less than 30 minutes. It’s that quick. I just love the flavors so much. If you’re much more familiar with cooking authentic curries, feel free to add in whatever spices or sauces you’d like. This super fast, slightly lazy version works for me and is exactly what I’ve wanted.
In true dramatic fashion, I’m pretty sure this is the only thing I’m going to eat for the rest of my life.
- 1 1/2 cups jasmine rice
- 1 1/2 cups light canned coconut milk
- 1/2 cup coconut water
- 1 tablespoon coconut oil
- 1/4 teaspoon salt
- 1 1/2 tablespoons coconut oil
- 2 leeks, cleaned, trimmed + sliced
- 1/2 red pepper, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 garlic cloves, minced
- 1/2 teaspoon freshly grated ginger
- 2 tablespoons red curry paste
- 1/3 cup sugar snap peas, cut into thirds
- 1 (14-ounce) can full-fat coconut milk
- 1 1/2 cups cooked chickpeas
- 3 tablespoons freshly torn cilantro
Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. (My favorite jasmine rice is the brown jasmine rice from Trader Joe’s – all brands may have different cook times. Adjust the liquid and cook time according to your directions.)
While the rice is cooking, heat a large skillet over medium heat and add the coconut oil. Stir in the leeks, red peppers, salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally. Add in the peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chickpeas and cilantro and cook for 5 minutes more. Taste and season additionally if desired.
Serve immediately with the coconut rice!
P.S. I eat this rice in everything. On everything. With everything.