Recipe courtesy of Ree Drummond
Total:
35 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Cook the basmati rice according to the package instructions.

Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.

Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

IDEAS YOU'LL LOVE

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Savory Curry Granola with Coconut Oil, Nuts and Seeds

Recipe courtesy of Eddie Jackson

Tuscan Mashed Chickpeas

Recipe courtesy of Ina Garten

Roasted Butternut Squash Soup and Curry Condiments

Recipe courtesy of Ina Garten

Tomato-Yogurt Chicken Curry

Recipe courtesy of Aarti Sequeira

Spicy Chickpea Salad

Recipe courtesy of Guy Fieri

Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Recipe courtesy of Aarti Sequeira

Curry Goat

Recipe courtesy of Gregory Jolliff

Ceci (Chickpeas) Sauce with Penne

Recipe courtesy of Rachael Ray

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking