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Chickpea Curry with Cucumber Salad

Posted by Yummy Gluten Free on

If you are looking for a quick, flavourful and nutritious weeknight meal that’s gluten free and vegan, give this yummy recipe a try. It’s made with economical ingredients and can be on the table in 30 minutes.

Chickpea Curry with Cucumber Salad

  • Servings: 5 - 6
  • Difficulty: Easy
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Credit: Adapted from https://pinchofyum.com/chickpea-curry

Ingredients

  • 1 1/2 cups basmati rice
  • 2 1/2 cups water
  • dash of salt
  • 1 large cucumber, sliced thinly
  • 1/3 cup thinly sliced red onion
  • 2 tbsp white vinegar
  • 4 tbsp olive oil
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp olive oil
  • 2 tbsp Thai curry paste
  • 3 cloves garlic, minced
  • 1 1/2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 – 400 ml can full fat coconut milk
  • 2 – 540 ml/19 oz cans chickpeas, drained and rinsed
  • 1/2 cup fresh cilantro, chopped
  • 1 – 140 gm (5 oz) package baby spinach

Directions

  1. Make the rice by adding the rinsed basmati rice, water and a dash of salt to a medium saucepan. Bring the rice to a boil and then reduce heat to low and let simmer for 10 – 15 minutes, until water is absorbed. Remove from heat and let rest for 10 minutes. Fluff with fork before serving.
  2. While the rice is cooking, make the cucumber salad. Combine the sliced cucumbers and onions in a medium sized bowl. In a small bowl, whisk together the vinegar, oil, salt and sugar. Pour the vinegar mixture over the cucumbers and onions and toss until well coated. Let sit while making the curry.
  3. In a large pot, heat the olive oil on medium high heat and add the curry paste and garlic. Cook for about 2 or 3 minutes until fragrant.
  4. Add the coconut milk, brown sugar and soy sauce and bring it to a boil. Reduce heat to medium low.
  5. Add the chickpeas and cook for 5 minutes, until heated through.
  6. Add the cilantro and spinach stirring until the spinach is just wilted. Don’t worry about the large amount of spinach, it will cook down quickly. You may need to add the spinach in two or three batches.
  7. Serve the curry over the rice with the salad on the side.

    Recipe Notes
  • I use a mandolin slicer to quickly and uniformly slice my cucumbers and onions. If you don’t have one that’s fine, slice the vegetables no thicker than about 3 mm.
  • It’s important to keep an eye on the rice as you are preparing the other parts of this meal to avoid over cooking it.
  • I like to use the Blue Dragon brand of curry paste. If you like your curries spicy, feel free to add an additional tbsp. If you like less spice only use 1 1/2 tbsp.
  • I like to use the Grace brand of canned coconut milk. Don’t use the coconut milk in a carton as the end result will not be as creamy.
  • In a hurry and don’t want to make the rice, feel free to use two microwaveable basmati rice packets.

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