Family rating: 4/4
Yields: 8 servings
My kids love this dish and I’m sure it has a lot to do with the high-fat coconut milk. It’s really easy to prepare and the leftovers make a great warm lunch for the kids.
2 tbsp olive oil
1 large onion, chopped
Salt and freshly ground black pepper
3 tsp yellow curry powder
2 cloves garlic, chopped
1 cup vegetable stock
2 cans chickpeas, drained and rinsed
1 can coconut milk (use low-fat coconut milk if you want, but the high-fat option makes a better curry)
2 tbsp honey or brown sugar
Naan bread, for serving
Cook the basmati rice according to the package instructions. We start with a cup of dry rice for this meal and there usually isn’t much left over.
Heat the oil in a large pot over medium heat.
Add the onions, season with salt and pepper and cook until the onions are a little burnt, about 10 minutes.
Stir in the curry powder and garlic and stir for 30 seconds.
Pour in the vegetable broth and stir well.
Add the chickpeas, coconut milk, and honey.
Bring to a boil, reduce the heat and simmer for 10 minutes.
Serve with some nice, warm, buttery naan bread!