Tatsoi & Chickpea Coconut curry

  • 1 cup basmati rice (or rice of choice)
  • 2 tablespoons oil
  • 1 onion (medium sized, diced)
  • 3 cloves garlic (minced)
  • 2 teaspoons curry powder
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt & Pepper
  • 1/2 cup stock (vegetables, or water)
  • 1 tin of chickpeas
  • 425ml full fat coconut milk
  • 1 tablespoon fresh lemon juice
  • 3 cups tatsoi (roughly chopped)
  1. Cook the rice according to specific instructions on the package.
  2. Heat the oil in a large soup pot over medium heat.
  3. Add the onion and cook, stirring occasionally until fragrant, about 5 minutes.
  4. 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.
  5. Add in the vegetable stock, chickpeas and coconut milk. Bring to a boil. Reduce the heat and simmer for 10 minutes.
  6. Add the lime juice and tatsoi and keep on low heat until the tatsoi wilts down. Season to taste with additional salt and pepper.
  7. Serve hot on rice!

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