Curry Chickpeas and Rice
This efficient one-pan supper is packed with flavor thanks to a mild curry spice mix and seasonal vegetables like petite red potatoes and red bell peppers.
Servings
Produce
Garlic (Organic)
2 1 Clove
Yellow Onion (Organic)
1/2 0.25 Medium
Carrot (Organic)
9 4.5 oz
Potato
18 9 oz
Bell peppers (Organic)
1 0.5 Whole
Mint (Organic)
0.25 0.13 oz
Protein & more
Basmati rice
1 0.5 cup
Chickpea
2 1 Can
Pantry items
Olive oil
2 1 teaspoon
Sea salt
1 0.5 teaspoon
Spice mix
Coriander powder
1 0.5 tablespoon
Sweet paprika
2 1 teaspoon
Cumin powder
1 1/2 0.75 teaspoon
Turmeric, ground
1/2 0.25 teaspoon
Ground ginger
1/2 0.25 teaspoon
Vegan Lemon Mint Sour Cream
Lemon juice
2 1 teaspoon
Sea salt
To Taste
Vegan sour cream
4 2 tablespoon
Prep ahead (optional)
a. Cut petite potatoes in half. b. ½” dice red bell pepper. c. Peel carrots, cut ½” coins. d. ¼” dice yellow onion. e. Mince garlic. f. Finely mince mint leaves.
Instructions
1
Prep:
a. Drain and rinse chickpeas and pat dry with a paper towel. Season with curry spice mix. Set aside.
2
Cook vegetables and rice:
a. In stock pot or dutch oven over medium-high heat, add 2 tsp olive oil. Add garlic (mince), onion (¼” dice), carrots (½” coins), and red bell pepper (trim stem, remove seeds, ½” dice); cook until onion is translucent, about 2-3 minutes. Be careful not to brown the garlic.
b. Add basmati rice and stir to combine and coat rice with olive oil.
c. Add 1½ cup water (¾ cup for 2-person portion).
d. Add petite potatoes (slice in half); cover and cook over medium-low heat until rice and vegetables are tender, about 20 minutes. If rice begins to dry out, add warm water ¼ cup at a time and stir to moisten.
3
Saute chickpeas :
a. In small sauté pan over medium-high heat, add 2 tsp olive oil. Add chickpeas; cook for 2 minutes, turning occasionally.
4
Serve:
a. Add mint (finely mince leaves) to vegan sour cream sauce base and stir to combine well.
b. Spoon rice and vegetables into bowls. Add chickpeas.
c. Top with a dollop of mint vegan sour cream sauce.
Chef's notes
To satisfy a wide variety of palates we keep our spice mixes mild. If you prefer curry with a kick, add 1/4 tsp or to your taste of cayenne pepper or Kashmiri chili powder.
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