Chickpea Corn Curry
INGREDIENTS
5 to 6 servings rice
- 1/2 large onion, finely chopped
- 1 tbsp oil
- 1 bell pepper, chopped
- 2 large cloves garlic, minced
- 1 large tomato, diced
- 2/3 cup cherry tomatoes, sliced
- 2 tsp garlic powder
- 2 tsp ground cumin
- 1 tbsp curry powder
- 1/2 tsp ground coriander
- 1/4 tsp ground ginger
- 1/4 tsp cayenne, optional
- 1/4 tsp cinnamon
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup canned crushed tomatoes
- 1 cup frozen corn
- 1 15 oz. can full-fat coconut milk
- 2 15 oz. cans chickpeas, drained and rinsed
- Finely chopped parsley or cilantro for serving
INSTRUCTIONS
- In a large pan or pot on medium heat, add the onion and oil. Cook for 5 to 7 min, stirring periodically.
- Add the bell pepper and cook another 3 min, then add the garlic, tomatoes, and all the spices.
- Stir and cook for 2 min.
- Then add all remaining ingredients, stir, and cook uncovered at a gentle simmer for 15 to 20 min, stirring periodically.
- Meanwhile, prepare the rice according to the package directions.
- Serve the curry with the rice and finely chopped parsley or cilantro.
