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Caribbean Chickpea Curry Fill 1 Created with Sketch.

with Roasted Cabbage & Rice

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 740 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

A hot, sweet, and smoky blend of spices flavors this vegetarian curry, brightened with lime and pickled peppers. For delicious contrast, we’re serving the curry with crispy cabbage and fluffy rice, which eagerly soaks up the sauce.

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Caribbean Chickpea Curry with Roasted Cabbage & Rice
Title
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; large dice the leaves. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Peel and finely chop the ginger. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Drain and rinse the chickpeas. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Roughly chop the peanuts.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Stir in the lime zest. Cover to keep warm.

Roast the cabbage:
3 Roast the cabbage:

While the rice cooks, place the diced cabbage on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 11 to 13 minutes, or until slightly crispy around the edges and tender when pierced with a fork. Remove from the oven.

Start the curry:
4 Start the curry:

While the cabbage roasts, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.

Finish the curry & serve your dish:
5 Finish the curry & serve your dish:

To the pan, add the chopped ginger and garlic, sliced white bottoms of the scallions, and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring frequently, 1 to 2 minutes, or until softened and combined. Add the chickpeas and coconut milk (shaking the can before opening). Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 7 to 8 minutes, or until slightly thickened. Turn off the heat and stir in the peppers and the juice of 2 lime wedges. Season with salt and pepper to taste. Serve the finished curry with the cooked rice and roasted cabbage. Garnish with the chopped peanuts, sliced green tops of the scallions, and remaining lime wedges. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; large dice the leaves. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Peel and finely chop the ginger. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Drain and rinse the chickpeas. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Roughly chop the peanuts.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Stir in the lime zest. Cover to keep warm.

Cook the rice:
Roast the cabbage:
3 Roast the cabbage:

While the rice cooks, place the diced cabbage on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 11 to 13 minutes, or until slightly crispy around the edges and tender when pierced with a fork. Remove from the oven.

4 Start the curry:

While the cabbage roasts, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot pieces; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened.

Start the curry:
Finish the curry & serve your dish:
5 Finish the curry & serve your dish:

To the pan, add the chopped ginger and garlic, sliced white bottoms of the scallions, and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring frequently, 1 to 2 minutes, or until softened and combined. Add the chickpeas and coconut milk (shaking the can before opening). Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 7 to 8 minutes, or until slightly thickened. Turn off the heat and stir in the peppers and the juice of 2 lime wedges. Season with salt and pepper to taste. Serve the finished curry with the cooked rice and roasted cabbage. Garnish with the chopped peanuts, sliced green tops of the scallions, and remaining lime wedges. Enjoy!