Caribbean Chickpea Curry with Roasted Cabbage & Rice

Caribbean Chickpea Curry

with Roasted Cabbage & Rice

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 740 Cals/serving
  • View All
    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.

Get Cooking
fresh
ingredients
Caribbean Chickpea Curry with Roasted Cabbage & Rice
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
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!

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 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!