Chickpea Vegetable Coconut Curry with Coriander Turmeric Rice and Toasted Coconut Flakes

Ingredients

• 3 tbsp sesame or rapeseed oil
• 1 tsp turmeric powder
• 200 g parboiled rice
• Salt
• 265 g Chickpeas (drained weight; canned)
• 480 g frozen mixed vegetable curry with coconut
• 400 ml coconut milk
• Pepper
• 1 bunch coriander (20 g)
• 2 tbsp toasted coconut flakes (20 g)

Instructions

1. 1.

   Heat 2 tbsp oil in a pot. Add turmeric and sauté for 1 minute. Add rice, sauté for 2 minutes, then cook in double the amount of salted water over low heat for about 15 minutes.

2. 2.

   Meanwhile, rinse and drain chickpeas. In a pan, add the frozen vegetable curry with coconut (unfrozen) and remaining oil. Add chickpeas. Heat on high, stir in coconut milk, then simmer for 9–10 minutes over medium heat, stirring occasionally. Season with salt and pepper.

3. 3.

   Wash coriander, shake dry, pluck leaves and roughly chop. Fold chopped coriander into the finished rice. Toast coconut flakes in a pan without fat over medium heat for about 5 minutes until golden brown.

4. 4.

   Serve curry in bowls, add rice, and sprinkle toasted coconut flakes on top.