Curried Coconut Chickpea Pilaf
with Pickled Onion, Baby Plum Tomatoes and Bell Pepper
Ingredients
150 grams
Basmati Rice
180 milliliter(s)
Coconut Milk
1 unit(s)
Red Onion
1 unit(s)
Garlic Clove
1 unit(s)
Lime
1 unit(s)
Bell Pepper
125 grams
Baby Plum Tomatoes
1 carton(s)
Chickpeas
2 sachet(s)
Curry Powder Mix
30 grams
Tomato Puree
10 grams
Vegetable Stock Paste
Not included in your delivery
200 milliliter(s)
Water for the Rice
½ tsp
Sugar for the Pickle
1 tsp
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Pour the coconut milk; 2P: 100ml, 3P: 150ml, 4P: 200ml and water for the rice (see pantry for amount) to a large saucepan. Set the remaining coconut milk aside- you'll use it later.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 15 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice cooks, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Halve the lime.
Pop half the red onion into a small bowl and squeeze in half the lime. Mix in the sugar for the pickle (see pantry for amount) and a pinch of salt. Mix together and set aside to pickle.
Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. Quarter the baby plum tomatoes.
Drain the chickpeas in a sieve.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Add the bell pepper and remaining onion to the pan and stir-fry until softened, 6-7 mins.
Once softened, add the garlic, tomato puree and curry powder and fry until fragrant, 1 min more.
Once fragrant, add the chickpeas and the chickpea liquid for the tin, vegetable stock paste and sugar for the sauce (see pantry for amount). Stir in the remaining coconut milk and half the tomatoes. Bring to a boil.
Once boiling, lower the heat and simmer until the chickpeas are tender and the sauce has thickened, 5-6 mins.
Add the baby plums to the bowl with the pickled onions, drizzle in some olive oil and toss to coat.
Once cooked, add the cooked coconut rice to chickpea pan and stir until completely combined, 1-2 mins.
Add in a good squeeze of lime. Taste and season with salt, pepper or more lime if you feel it needs it.
When everything's ready, share the pilaf between serving bowls. Spinkle over the pickled onions and tomatoes to finish.
Enjoy!
