Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Caribbean Chickpea Curry Fill 1 Created with Sketch.

with Roasted Cabbage & Rice

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 740 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

A hot, sweet, smoky blend of spices flavors this vegetarian curry, brightened with lime and pickled peppers and balanced by jasmine rice.

fresh
ingredients
Caribbean Chickpea Curry with Roasted Cabbage & Rice
Title
  • 1¾ cups Light Coconut Milk
  • ½ cup Jasmine Rice
  • 1 15-Ounce Can Chickpeas
  • ½ lb Red Cabbage
  • 6 oz Carrots
  • 2 Scallions
  • 1 Lime
  • 2 cloves Garlic
  • 1 1-Inch Piece Ginger
  • 2 Tbsps Pickled Peruvian Peppers
  • 3 Tbsps Roasted Peanuts
  • 1 Tbsp Caribbean Spice Blend (Green Bell Pepper Powder, Onion Powder, Cayenne Pepper, Ground Thyme, & Ground Allspice)
tried-and-true
kitchen tools
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. 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 on an angle, 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 and fluff with a fork. 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 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:
5 Finish the curry:

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 fragrant. 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.

Finish the rice & serve your dish:
6 Finish the rice & serve your dish:

To the pot of cooked rice, add the lime zest; stir to combine. Serve the finished curry with the finished rice and roasted cabbage. Garnish with the chopped peanuts, sliced green tops of the scallions, and remaining lime wedges. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

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!

Get This Recipe Delivered
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. 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 on an angle, 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 and fluff with a fork. 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 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:
5 Finish the curry:

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 fragrant. 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.

6 Finish the rice & serve your dish:

To the pot of cooked rice, add the lime zest; stir to combine. Serve the finished curry with the finished rice and roasted cabbage. Garnish with the chopped peanuts, sliced green tops of the scallions, and remaining lime wedges. Enjoy!

Finish the rice & serve your dish: