One-Pot Red Curry Rice with Chickpeas
Ingredients
- 2 tbsp oil
- 1 red onion, finely chopped
- 1 tsp kosher salt
- 1/2 tsp pepper (optional for less spicy)
- 1/4 tsp turmeric
- 1/2 tsp garlic powder
- 1 tsp lemongrass paste
- 1 tsp ginger paste (can sub fresh ginger or dash of ground ginger)
- 1/4 cup red curry paste
- 2 cups vegetable broth
- 1/2 cup coconut milk
- 3 cups diced potatoes
- 1.5 cups cooked chickpeas
- 1 cup uncooked rice (used jasmine)
- Lime juice and green onions
Preparation
In a large pan, add oil and onions and cook for 5 minutes.
Add salt, pepper, turmeric, garlic powder, lemongrass paste, ginger paste, and red curry paste, then cook for another 5 minutes.
Add broth, coconut milk, and potatoes, stir, cover, and bring to a boil.
Add chickpeas and rice, stir, and lower heat to a low simmer while covered until liquid is absorbed and rice is fully cooked.
Turn off heat and leave covered for another 10 minutes.
Gently stir in some fresh lime juice and serve with green onion.
