Recipes>Chickpea Recipes
Caribbean Chickpea Curry with Coconut Rice
by Heather Thomas from The Chickpea Cookbook: Over 50 recipes inspired by our favourite little superfood
Serves 4
Total 50min
Prep 15min
Cook 35min
A delicious, easy-to-follow vegetarian recipe for Caribbean-inspired chickpea and vegetable curry served with a fragrant coconut rice. Make this warming and satisfying dish on a weekend, with plenty left over for busy weeknights.
Discover more delicious Chickpea recipes
From fragrant curries to crisp salads
From the book
The Chickpea Cookbook
Heather Thomas
The Chickpea Cookbook: Over 50 recipes inspired by our favourite little superfood
Delicious, fuss-free recipes made with chickpeas
Creative twists on family favourites
Easy recipes for budget-friendly meals
Buy From
Introduction
This delicious curry can be made in advance and reheated or even frozen for a later date.
Tags
Ingredients
| 2 tbsp | coconut oil |
|---|---|
| 1 | large onion |
| 1 | red (bell) pepper, deseeded and chopped |
| 3 | garlic cloves, crushed |
| 2.5cm/1in piece | fresh root ginger, peeled and diced |
| 1 | red chilli, diced |
| 2 tbsp | curry paste |
| 1 small bunch | coriander (cilantro) |
| 3 | sweet potatoes, peeled and cut into chunks |
| 1 x 400g/14oz can | chickpeas, rinsed and drained |
| 350g/12oz | cherry or baby plum tomatoes, halved |
| 240ml/8fl oz (1 cup) | vegetable stock |
| 300ml/½ pint (1¼ cups) | reduced-fat coconut milk |
| 450g/1lb | spinach, washed and trimmed |
| Juice of 1 lime | |
| Salt and freshly ground black pepper | |
| For the coconut rice: | |
| 1 tbsp | olive oil |
| 1 | onion, chopped |
| 225g/8oz (1 cup) | long-grain rice (dry weight) |
| 480ml/16fl oz (2 cups) | vegetable stock |
| 300ml/½ pint (1¼ cups) | coconut milk |
| A good pinch | salt |
Method
Make the coconut rice: heat the oil in a heavy-based saucepan and cook the onion, stirring occasionaly, over a medium heat for about 5 minutes until starting to soften and turn golden. Stir in the rice and when all the grains are glistening with oil, pour in the stock and coconut milk. Stir in the salt and bring to the boil.
Reduce the heat to a bare simmer, cover the pan and cook for 15-20 minutes until the rice is tender and all the liquid has been absorbed.
Meanwhile, make the curry: heat the coconut oil in a large saucepan and cook the onion, red pepper, garlic, ginger and chilli over a low-medium heat, stirring occasionally, for 6-8 minutes until the liquid has reduced and the sweet potato is tender.
Chop the coriander stalks (reserving the leaves) and add them to the pan with the sweet potatoes, chickpeas, tomatoes and stock. Bring to the boil, cover the pan, reduce the heat and cook very gently for 20 minutes until the liquid has reduced and the sweet potato is tender.
Add the coconut milk and spinach and cook for a few more minutes until the spinach turns bright green and wilts into the curry. Chop the coriander leaves roughly and stir into the pan with the lime juice. Season to taste with salt and pepper.
Divide the coconut rice among 4 serving plates and spoon the curry over the top.
Or you can try this…
– Instead of serving this with rice, spoon it into a split warmed pitta or flatbread. Or eat with naan bread and poppadoms.
– Vary the vegetables: use butternut squash, pumpkin or aubergine (eggplant) instead of sweet potatoes.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Chickpea Recipes
View all
Nadiya Hussain’s Khoshari with Buftek
by Nadiya Hussain from Rooza
Spiced Roasted Squash with Pomegranate Molasses and Pistachios
by Christina Soteriou from Big Veg Energy
More Curry Recipes
View all
Stir-fried Peppers with Paneer – Kadai mirch paneer
by Camellia Panjabi from Vegetables: The Indian Way
Spiced Elephant Foot Yam – Suran Masala
by Camellia Panjabi from Vegetables: The Indian Way
More Recipes from The Chickpea Cookbook
View all
Harissa Prawns and Chickpeas
by Heather Thomas from The Chickpea Cookbook
Chocolate Espresso and Chickpea Fudge Cake
by Heather Thomas from The Chickpea Cookbook
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
