Thai red curry chickpeas
Chickpeas, peppers and broccoli simmered in a creamy coconut red curry with lime, spooned over jasmine rice, a 35-minute dinner that tastes like your favorite Thai place.
- 35 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.67 a serving
- 750 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups jasmine rice, rinsed
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp Thai red curry paste
- 1 can coconut milk
- ½ cup vegetable broth
- 2 cans chickpeas, drained and rinsed
- 1 red bell pepper, sliced
- 2 cups frozen broccoli
- 1 tbsp gluten-free tamari
- 1 lime, halved
- 2 tbsp fresh basil, torn (optional)
From your pantry
- 2¼ cups water
- ½ tsp salt
- 1 tbsp vegetable oil
- 1 tsp brown sugar
Each serving has about 750 calories, 22 g protein, 103 g carbs and 29 g fat, and costs about $2.67 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No coconut milk? Light coconut milk works.
- No red bell peppers? Yellow bell peppers work.
- No frozen broccoli? Broccoli works.
- No limes? Lemons work.
Steps
Tap an underlined word for a quick explanation.
Put the rice, water and salt in a and over high heat.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Stir once, cover, and cook on low for 15 minutes, then leave it covered off the heat.
Low heatTimer: 15 min
Heat the oil in a large over medium heat. Add the garlic and ginger and cook 1 minute, .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium heat
Stir in the curry paste and cook 1 to 2 minutes, until it darkens and smells toasty.
Medium heat
Dolly’s tip: Curry pastes vary in heat. Start with 2 tablespoons if you’re not sure.Pour in the coconut milk and broth and until smooth.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Medium heat
Add the chickpeas, pepper, broccoli, brown sugar and tamari and 8 to 10 minutes, until the vegetables are tender and the sauce has a little.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Medium heatTimer: 9 min
Squeeze in half the lime, taste, and add more tamari or lime if it needs it.
Spoon over the rice and top with basil and lime wedges.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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