Chickpea & Bean Curry
Easy Cooking, Great Results
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
List of Services
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Step 1List Item 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.
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Step 2List Item 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.
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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!
