Chickpea & Tatsoi Coconut Curry
By Chef Dishing Up the Dirt
A rainy day soup that will knock you off your feet.
Ingredients
- 1 cup basmati rice (or rice of choice)
- 2 Tablespoons coconut oil
- 1 medium sized onion, diced
- 3 cloves of garlic, minced
- 2 teaspoons curry powder
- 1/4 teaspoon crushed red pepper flakes
- salt and pepper freshly ground black pepper
- 1/2 cup vegetables stock (or water)
- 1 (15 ounce) can of chickpeas, drained
- 1 (15 ounce) can full-fat coconut milk
- 1 Tablespoon fresh lime juice
- 3 cups roughly chopped tatsoi (or bok choy)
Overview
Prep Time
10 minutes
Cook Time
40 minutes
Serves
4
Instructions
Step 1
Cook the rice according to specific instructions on the package.
Step 2
Heat the oil in a large dutch oven or soup pot over medium heat. Add the onion and cook, stirring occasionally until fragrant, about 5 minutes. Add the garlic, curry powder, red pepper flakes and a healthy pinch of salt and pepper. Cook for 1 minute longer, stirring often to coat the onion and garlic in the spices.
Step 3
Add in the vegetable stock, chickpeas and coconut milk. Bring to a boil. Reduce the heat and simmer for 10 minutes. Add the lime juice and tatsoi and keep on low heat until the tatsoi wilts down. Season to taste with additional salt and pepper.
Step 4
Serve the soup with a scoop of rice and enjoy.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
