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Thai Curry Chickpeas with Basmati Rice
Vegetarian Thai curry dish with spices from the East served with rice
Ingredients
- 15.5 Ounces Chickpeas
- 13.5 Ounces Thai Coconut Milk
- 4 Tablespoons Curry Powder
- 2 Tablespoons Turmeric Powder
- 1/2 Cup Chopped Shallots
- 2 Tablespoons Jalapeno
- 1/4 Tablespoon Salt/Pepper
- 1 Russet Potato (Diced)
- 1/2 Tablespoon Avocado Oil
Instructions
- In a non-stick medium heated pan add avocado oil and the chopped shallots.
- After browning for 1 to 2 minutes add the Russet potatoes to the pan and stir for several minutes.
- Add the chickpeas and Thai coconut milk to the pan and bring to a boil.
- Add the curry powder and turmeric powder to the pan with salt and pepper.
- Continue to stir the pan and add the chopped jalapenos turning the heat down low.
- Once your potatoes are tender, serve the curry dish over a bowl of Basmati rice.
