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Chickpea Curry with Rice

Prep Time
5 min
Cook Time
30 min
Yields
4 - 6 servings

Ree Drummond‘s whipping up a beautiful Indian-inspired chickpea curry served with naan and garnished with fresh cilantro.

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ingredients

2
cups basmati rice
2
Tbsp vegetable oil
1
large onion, chopped
Kosher salt and freshly ground black pepper
2
tsp curry powder
2
cloves garlic, chopped
1
cup vegetable stock
2
(15-oz) cans chickpeas, drained and rinsed
13.5
ounce can coconut milk
2
Tbsp honey
2
Tbsp sriracha sauce
Naan bread, for serving
Chopped fresh cilantro, for garnish
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directions

Step 1

Cook the basmati rice according to the package instructions.

Step 2

Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.

Step 3

Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

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My rating for Chickpea Curry with Rice
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