Start to finish: 30 minutes
Key Ingredients Needed
- 1 cup long grain rice
- Kosher salt
- 2 tablespoons olive oil
- 1 medium yellow onion, sliced
- 2 tablespoons curry powder
- 1 teaspoon granulated garlic
- 1 teaspoon thyme (dried or fresh)
- 2 13-ounce cans coconut milk
- 1 cup vegetable stock
- 1 medium sweet potato, diced
- 1 cup carrot medallions (frozen or fresh)
- 1 tablespoon light brown sugar
- 1/2 tablespoon cornstarch dissolved in 2 tablespoons cold water
- 1 cup broccoli florets (frozen or fresh)
- 1 15-ounce can chickpeas (drained and rinsed)
- Lime, for garnish (if you don’t have limes, try using 1 teaspoon unseasoned rice vinegar to get the same acidity)
- Cilantro, for garnish (optional)
Instructions/Step By Step Directions
Step 1: Bring 1 1/2 cups water to a boil in a saucepan.
Step 2: Stir in the rice and a generous pinch of salt, and return to a boil over medium-high heat.
Step 3: Reduce heat to simmer, cover, and cook for 20 minutes.
Step 4: Remove the pan from the heat and let sit with the lid on for an additional 5 minutes.
Step 5: Fluff gently with a fork before serving.
Step 6: While the rice cooks, prepare the curry. In a large pan or Dutch oven, heat the olive oil.
Step 7: Add the onions, season with salt, and sauté until translucent (about 3 minutes).
Step 8: Add the curry powder, garlic, and thyme, and sauté for a minute more, until the spices have toasted slightly and become aromatic.
Step 9: Stir in the coconut milk and vegetable stock, making sure to scrape the bottom of the pan gently to incorporate all the spices.
Step 10: Bring to a boil, then carefully stir in the sweet potatoes, carrots, brown sugar, and cornstarch mixture.
Step 11: Reduce the heat to a simmer and cook for 5 minutes, stirring occasionally.
Step 12: Add the broccoli and chickpeas, and one more generous pinch of salt. Let it simmer, stirring occasionally until the vegetables are cooked and the curry has slightly thickened (around 5 to 10 minutes).
Step 13: Serve the curry alongside a generous scoop of rice, and garnish with lime and cilantro if you have it on hand. If you don’t, crushed peanuts would also make a delicious topping.
No curry? No problem! Here’s a DIY version that uses everyday spices you probably have in your cabinet.
“In a Pinch” Curry Powder
(Yields 2 tablespoons)
- 1 teaspoon coriander
- 1 teaspoon ground ginger
- 1 1/2 teaspoons turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
Mix all ingredients together. Double the batch and store in an airtight container to have on hand for future use.