Sri Lankan Chickpea Curry
with Garlic Rice & Toasted Coconut
This dish delivers flavour in spades! From the garlicky rice, to veggie-packed chickpea curry infused with tomato and lime, you'll be licking the bowl clean.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 packet
shredded coconut
(Contains: Sulphites;)
1
brown onion
1
carrot
1
tomato
1 bunch
baby broccoli
1
lime
1 tin
chickpeas
2 sachet
Sri Lankan spice blend
(Contains: Gluten, Wheat;)
1 sachet
tomato paste
1 tin
coconut cream
1 tub
vegetable stock pot
pinch
chilli flakes
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water (for the rice)
¼ tsp
salt
½ cup
water (for the sauce)
1 tsp
brown sugar
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
While the rice is cooking, heat a large frying pan over a medium-high heat. Add the shredded coconut and toast until golden, 2-3 minutes. Transfer to a small bowl and set aside. TIP: The coconut burns easily so keep an eye on it!
Finely chop the brown onion. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the tomato. Cut the baby broccoli into 2cm pieces. Zest the lime to get a generous pinch, then slice into wedges. Drain the chickpeas.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and carrot until slightly softened, 4-5 minutes. Add the tomato, Sri Lankan spice blend and tomato paste and cook until fragrant, 1 minute. Add the chickpeas and cook until tender, 2-3 minutes.
Add the baby broccoli, coconut cream, vegetable stock pot, water (for the sauce), a generous squeeze of lime juice, lime zest and brown sugar and bring to the boil. Reduce the heat to medium and cook until the veggies have softened, 5-6 minutes. Season with salt and pepper.
Divide the garlic rice between bowls. Top with the Sri Lankan chickpea curry. Garnish with the toasted coconut. Sprinkle with a pinch of chilli flakes (if using). Serve with any remaining lime wedges.
