Caribbean Chickpea Curry

with Roasted Cabbage & Rice

35 MIN

2 Servings

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From the Test Kitchen

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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Nutrition

PER SERVING
Calories

740 Cals (est.)

View Full Nutrition

fresh

ingredients

1¾ cups Light Coconut Milk
½ cup Jasmine Rice
1 15-Ounce Can Chickpeas
½ lb 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)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!