THE NICEST RICE

Chickpea & Bean Curry

Easy Cooking, Great Results

Print Recipe

INGREDIENTS

  • 1 Cup Della Basmati Rice
  • 1 15-ounce can chickpeas – drained and rinsed
  • 1 15-ounce can red kidney bean – drained and rinsed
  • 1/2 cup broccoli florets
  • 1 green bell peppers – chopped
  • ½ large yellow onion – chopped
  • 2 tablespoons oil
    1 teaspoons yellow curry powder
  • 1 tablespoons red curry paste
  • ½ teaspoon crushed red pepper flakes – more to taste
  • 13 ounces unsweetened coconut milk
  • 1 teaspoon salt – more to taste
  • ¼ cup cold water + 2 tablespoons corn starch
  • 1 tablespoon lime juice
  • Cilantro as garnish

Step 1

  • Cook Della Jasmine Rice following the instructions on the package. Set it aside. Drain the beans, and chop the bell peppers and onion into bite-sized pieces.

Step 2

  • Heat a large skillet over medium heat. Add the chickpeas, red kidney beans, broccoli, peppers, and onion. Drizzle with oil, stir well to coat, and sauté for 3-4 minutes, stirring every so often. Sprinkle yellow curry powder, red pepper flakes, and salt over the vegetables and stir for about a minute to combine. Pour in the coconut milk and mix in the red curry paste. Bring everything to a gentle boil. Dissolve cornstarch in water, then pour it into the skillet. Stir for 1-3 minutes until the sauce thickens to your liking.

Step 3

  • Squeeze in fresh lime juice, taste the dish, and adjust the salt if needed. Serve hot over Della Jasmine Rice, garnish with fresh cilantro, and enjoy!