Spicy Caribbean-Style Chickpea Coconut Curry
with Lime, Jalapeño & String Beans
Cooking time
25 minutes
Servings
2/4
Calories
940 /serving
Down the way where the nights are veggay, and the sun shines daily on the mountaintop... Tune into some sunny Caribbean vibes (and songs) as you prepare this vegetarian meal with the greatest of ease. Chickpeas provide ample sustenance, enrobed in a velvety coconut milk curry that’s rich with our complex East to West Indies spice blend. Hot jalapeño pepper mingles in the sauce with chopped string beans, all served over fluffy white rice.
We will send you:
- 15ml Minced garlic
- 300g String beans
- 15ml Ginger paste
- 1 Jalapeño pepper
- 1 Lime
- 540ml Chickpeas (canned)
- 400ml Coconut milk
- 160g White rice
- 10g East to West Indies spices (turmeric, sea salt, coriander, cumin, white peppercorns, fenugreek, paprika, mustard, allspice, nutmeg, cloves, ginger)
Contains: Mustard
You will need:
Medium pot
Strainer
Large pot
Oil
Salt & pepper (S&P)
Total Fat
41 g
Saturated Fat
27 g
Sodium
800 mg
Total Carb
127 g
Sugars
16 g
Protein
25 g
Fibre
21 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Start the curry
Meanwhile, drain and rinse the chickpeas. In a large pot, heat a drizzle of oil on medium-high. Add the ginger and garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the chickpeas and sauté, 2 to 3 min., until lightly toasted.
Mise en place
Meanwhile, quarter the lime. Remove the stem ends of the string beans; cut into 1-inch pieces. Halve and core the jalapeño lengthwise; finely chop.
Finish the curry
To the pot of curry, add the string beans, jalapeño (add ½ for medium spicy), coconut milk, ¾ cup water (double for 4 portions), the spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 5 to 7 min., until the flavours have combined and the string beans are tender. If the sauce seems dry, gradually add up to ½ cup water until you achieve your desired consistency. Off the heat, add the juice of 2 lime wedges (double for 4 portions); stir well.
Plate your dish
Divide the rice between your bowls. Top with the curry. Garnish with the remaining lime wedges. Bon appétit!
