Chickpea Corn Curry

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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

  1. In a large pan or pot on medium heat, add the onion and oil. Cook for 5 to 7 min, stirring periodically.
  2. Add the bell pepper and cook another 3 min, then add the garlic, tomatoes, and all the spices.
  3. Stir and cook for 2 min.
  4. Then add all remaining ingredients, stir, and cook uncovered at a gentle simmer for 15 to 20 min, stirring periodically.
  5. Meanwhile, prepare the rice according to the package directions.
  6. Serve the curry with the rice and finely chopped parsley or cilantro.

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