Chickpea Coconut Curry with Sweet Peppers & Rice



  • ½ cup Jasmine Rice
  • 1 5.4-Ounce Can Coconut Cream
  • 1 15.5 -Ounce Can Chickpeas
  • 4 oz Sweet Peppers
  • 2 cloves Garlic
  • 1 Zucchini
  • 1 Lime
  • 2 Tbsps Savory Tomato Chutney
  • 1 oz Sweetened Toasted Coconut Chips



1.If necessary, peel the garlic, then roughly chop. In a small pot, combine the chopped garlic, rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.



2.While the rice cooks, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove and discard the cores. Thinly slice crosswise into rings. Quarter the zucchini lengthwise, then thinly slice crosswise. Drain and rinse the chickpeas. Quarter the lime.



3.While the rice continues to cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers and zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly softened.



4.Add the tomato chutney, chickpeas, and coconut cream to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until thoroughly combined and the curry is slightly thickened. Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste. Serve the cooked rice topped with the finished curry and coconut chips. Serve with the remaining lime wedges on the side. Enjoy!


This quick-cooking vegetable curry is packed with flavor from rich coconut cream, tangy lime juice, and savory tomato chutney (a combination of sweet tomatoes, tart tamarind, spicy chiles, and more). It’s all served over a bed of garlic rice and garnished with sweet, toasted coconut chips.


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