Thai Coconut Chickpea Curry
with Cherry Tomatoes & Bok Choy
Cooking time
25 minutes
Servings
2/4
Calories
1050 /serving
High-key comfort is in the house. You’ll lavish this vegetarian curry with coconut milk, fragrant yellow curry paste and lemongrass for a true taste sensation. Loaded over long-grain jasmine rice, it’s everything you could want on a winter night, while staying meat free.
We will send you:
- 225g Baby bok choy
- 140g Cherry tomatoes
- 15ml Minced garlic
- 15g Minced lemongrass
- 36g Mild yellow curry paste
- 160g Jasmine rice
- 398ml Chickpeas (canned)
- 400ml Organic fair-trade coconut milk (non-GMO)
- 15ml Lime juice
You will need:
Oil
Salt & pepper (S&P)
Strainer
2 Medium pots
Total Fat
45 g
Saturated Fat
32 g
Sodium
1730 mg
Total Carb
134 g
Sugars
7 g
Protein
29 g
Fibre
24 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, remove the root ends of the bok choy; chop.
- Drain and rinse the chickpeas.
Start the curry
- In a second medium pot, heat a drizzle of oil on medium.
- Add the tomatoes, curry paste, garlic and lemongrass.
- Sauté, 2 to 3 min., until beginning to soften; season with S&P.
Finish the curry
- To the pot of tomatoes, add the coconut milk, bok choy, chickpeas, ¼ cup water (double for 4 portions) and S&P; bring to a low boil.
- Reduce to a simmer and cook, stirring occasionally, 4 to 6 min., until beginning to soften.
- Add the lime juice (start with ½); stir well.
Plate your dish
- Divide the rice between your bowls.
- Top with the curry. Bon appétit!
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