Chickpea & Tatsoi Coconut Curry
Prep time: 10 minutes
Cook time: 40 minutes
1 cup basmati rice (or rice of choice
2 Tablespoons coconut oil
1 medium sized onion, diced
3 cloves of garlic, minced
2 teaspoons curry powder
1/4 teaspoon crushed red pepper flakes
salt and pepper freshly ground black pepper
1/2 cup vegetable stock (or water)
1 (15 ounce) can of chickpeas, drained
1 (15 ounce) can full-fat coconut milk
1 Tablespoon fresh lime juice
3 cups roughly chopped tatsoi
- Cook the rice according to specific instructions on the package.
- Heat the oil in a large dutch oven or soup pot over medium heat. Add the onion and cook, stirring occasionally until fragrant, about 5 minutes. Add the garlic, curry powder, red pepper flakes and a healthy pinch of salt and pepper. Cook for 1 minute longer, stirring often to coat the onion and garlic in the spices.
- Add in the vegetable stock, chickpeas and coconut milk. Bring to a boil. Reduce the heat and simmer for 10 minutes. Add the lime juice and tatsoi and keep on low heat until the tatsoi wilts down. Season to taste with additional salt and pepper.
- Serve the soup with a scoop of rice and enjoy.
*If you cannot find tatsoi you can substitute with spinach
*Use this recipe as a guide and adjust measurements and ingredients as necessary
*Taste test as you go