Name: Chickpea Curry Bowl
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 2 cups basmati rice; 3 tablespoons salted butter; 1 onion, sliced thin; 2 cups small cauliflower florets; Kosher salt and freshly ground black pepper; 2 tablespoons curry powder; 3 cloves garlic, sliced; 2 tablespoons grated ginger; 1 1/2 cups vegetable stock; Two 15-ounce cans chickpeas, drained and rinsed; One 13.5-ounce can coconut milk; 1 cup frozen peas; 2 tablespoons honey; 1 tablespoon chile paste; 1 cup yogurt; 1 avocado, diced; 1/2 cup fried onions; 1/2 cup fresh cilantro leaves; 1/4 cup sliced scallions; 2 to 4 naan breads, warmed

Directions

Cook the basmati rice according to the package instructions.
Heat the butter in a large skillet over a medium-high heat. When the butter has melted, add the onion slices and cauliflower florets, then season with salt and pepper. Cook until the vegetables begin to brown and soften, about 5 minutes. Stir in the curry powder, garlic and ginger, cooking until fragrant, about 30 seconds. Add the vegetable stock, scraping the bottom of the skillet. Add the chickpeas, coconut milk, frozen peas, honey and chile paste. Bring to a simmer and cook for 10 minutes.
Serve the curry over the rice, topped with a dollop of yogurt, avocado, fried onions, cilantro and scallions, with the warmed naan bread on the side.

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Chickpea Curry Bowl

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