Coconut Lime Chickpea Curry
Our mouths pucker just thinking about this limey coconut broth with its earthy potatoes and kale. Vadouvan, a French-Moroccan spice mix, adds an even deeper layer of interest.
Servings
Produce
Cilantro (Organic)
0.5 0.25 oz
Garlic (Organic)
2 1 Clove
Kale (Organic)
3 1.5 oz
Lime
1 0.5 Whole
Yellow Onion (Organic)
1/2 0.25 Whole
Petite Potato
8 4 oz
Sweet peppers
6 3 oz
Protein & more
Coconut Milk
15 7.5 oz
Brown Rice
1 0.5 cup
Chickpea
2 1 Can
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
3 1.5 teaspoon
Spice mix
Cardamom powder
1/4 0.125 teaspoon
Cloves
1/8 0.065 teaspoon
Cayenne powder
1/8 0.065 teaspoon
Coriander powder
1/2 0.25 teaspoon
Garlic powder
1/8 0.065 teaspoon
Ground ginger
1/4 0.125 teaspoon
Onion powder
1/8 0.065 teaspoon
Mustard powder
1/8 0.065 teaspoon
Nutmeg
1/8 0.065 teaspoon
White Pepper
1/8 0.065 teaspoon
Turmeric, ground
1 0.5 teaspoon
Cumin
1/2 0.25 tablespoon
Fenugreek, ground
1/2 0.25 teaspoon
Prep ahead (optional)
a. Cut potatoes into ½” pieces. b. ¼” dice yellow onion. c. Remove sweet pepper stems; cut ½” rings. d. Cut out kale stems; chop leaves bite-sized. e. Juice half of lime and slice other half for garnish. f. Mince garlic. g. Rough chop cilantro.
Instructions
1
Cook brown rice:
a. In medium saucepan over high heat, add 2 cups water (1 cup for 2-person portion). Cover and bring to a boil.
b. Add brown rice; stir immediately. Reduce heat to low and cook, covered, at a low simmer until tender, about 30 minutes.
2
Cook curry:
a. Drain and rinse chickpeas. Set aside.
b. In large sauté pan over medium-high heat, add 2 tsp olive oil, garlic (mince), and yellow onion (¼” dice). Cook until onion is translucent, about 2 minutes.
c. Add potatoes (½” pieces), vadouvan spice mix, and ½ tsp salt. Cook 2-3 minutes.
d. Add ½ cup water (¼ cup for 2-person portion), coconut milk (use ½ can for 2-person portion), and juice from half of lime (slice other half in wedges for garnish).
e. Add chickpeas, sweet peppers (trim stem ends, cut ½” rings), and kale (cut out stems, chop leaves bite-sized). Stir to combine.
f. Reduce heat to medium and cook at a low boil until broth thickens and reduces and potatoes are fork-tender, about 15-18 minutes.
3
Serve:
a. Divide brown rice among bowls. Spoon curry on top or alongside.
b. Garnish with cilantro (rough chop) and lime wedges.
Chef's notes
Vadouvan is a French interpretation of an Indian Masala called vadavam, from southern India where French colonial influence is still felt. This vadouvan French masala curry has a rich savory flavor that is more familiar to Western palates than many Indian spice mixtures.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX