Gluten Free Chickpea Curry with Coconut Rice Recipe
Prep Time15mins
Cook Time45mins
Total Time1hr
Course: Main Course
Cuisine: Indian
Servings: 6people
Calories: 996kcal
Author: Gluten Free & More
Ingredients
1cupcoconut flakesdivided
3tablespoonsolive oildivided
1large white onionfinely diced – divided
2cupsbasmati rice
214-ounce cans coconut milkdivided
1cupwater
Kosher or fine sea salt
Freshly ground black pepper
4green onionssliced
2garlic clovesminced
12-inch piece fresh gingerfinely grated or minced
1tablespooncurry powder
2tablespoonstomato paste
1cupgluten free vegetable stock
215-ounce cans chickpeas, rinsed and drained
2cupsfrozen mango chunks
¾cupraisins
1tablespoonhoneyuse agave or coconut syrup if vegan
2teaspoonssriracha sauceuse if you like more heat
3cupsbaby spinach
Instructions
Place the coconut flakes in a medium dry skillet over medium heat. Toast the coconut, stirring frequently, until browned and fragrant, about 5 minutes. Be careful not to let it burn. Remove from heat and set aside.
Heat 1 tablespoon oil in a medium saucepan over high heat. Add ¼ cup of the diced white onion and cook, stirring, until soft, about 2 minutes. Add the rice and cook, stirring, for 1 minute. Add 1 can coconut milk, 1 cup water, 1½ teaspoons salt, and ¼ teaspoon pepper, and bring to a boil. Once the mixture comes to a boil, give it one good stir, cover the pot, and lower the heat to medium-low. Cook until the rice has absorbed all the liquid and is tender, about 15 minutes. Remove the rice from the heat and let sit, covered, for 5 minutes. With a fork, fluff the rice and fold in the green onions and ¾ cup of the toasted coconut. Let sit at least 5 minutes before serving.
While the rice is cooking, make the curry:
Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the rest of the diced white onion and cook for 2 minutes. Add the garlic, ginger, and curry powder and cook for another minute. Add the tomato paste and cook, stirring, for another minute. Add the remaining can of coconut milk, the vegetable stock, chickpeas, mango, raisins, honey, and sriracha, if using. Bring to a boil then reduce the heat and simmer, uncovered, for 10 minutes. Add the spinach and cook, stirring, just until the spinach has wilted. Taste and adjust seasoning with salt and pepper, if needed.
Serve the curry on the rice topped with the remaining coconut flakes.