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Recipes / Chickpea & Chick’n Curry with Rice

RECIPE

Chickpea & Chick’n Curry with Rice

Chickpea and plant-based chick’n curry with potato, cauliflower, peas and spinach.

6–8 servingsMain dishes

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INGREDIENTS

6–8 servings

  • 2 Tbsp olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 Tbsp fresh ginger, grated
  • 2 Tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • ½ tsp paprika
  • 1 (28 oz) can crushed tomatoes
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 package plain Tofurky Chick'n Pieces
  • 1 medium potato, peeled and diced
  • 2 cups cauliflower florets
  • 1 cup frozen peas
  • 2–3 cups fresh spinach
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper
  • 1 tsp maple syrup (optional)
  • 2 cups basmati or jasmine rice
  • Optional garnish: Fresh cilantro
  • Optional garnish: Lime wedges
  • Optional garnish: Chopped cashews
  • Optional garnish: Red pepper flakes
  • 1 Tbsp oil for optional chick’n browning

METHOD

Make it

  1. 1

    Cook the rice according to the package directions.

  2. 2

    Heat the olive oil in a Dutch oven or large soup pot over medium heat.

  3. 3

    Add the onion and cook about 5–6 minutes until softened.

  4. 4

    Stir in the garlic and ginger; cook 1 minute.

  5. 5

    Add the curry powder, cumin, turmeric, and paprika. Cook 30 seconds until fragrant.

  6. 6

    Stir in the crushed tomatoes and coconut milk.

  7. 7

    Add the potatoes and cauliflower. Cover and simmer for 15 minutes.

  8. 8

    Stir in the chickpeas and continue simmering for 10 minutes, or until the potatoes are tender.

  9. 9

    While the curry simmers, lightly brown the Tofurky Chick'n in a separate skillet with a tablespoon of oil. This step is optional but improves the texture.

  10. 10

    Add the peas and cook 3–5 minutes.

  11. 11

    Stir in the spinach until just wilted.

  12. 12

    Fold in the browned Tofurky Chick'n and cook another 3–5 minutes, just until heated through.

  13. 13

    Taste and adjust the salt, pepper, and maple syrup if needed.

  14. 14

    Serve over basmati or jasmine rice.

Cooking notes

  • The last complete revision replaces the earlier chickpea-only draft. Chick’n browning is optional.

Serving suggestions

  • Basmati or jasmine rice
  • Vegan naan
  • Rustic bread
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