Coconut Chickpea Curry Recipe

Prep time: 15 minutes
Total time: 1 hour
Servings: 4-6

Ingredients 

for the curry:
3 Scotch bonnet peppers or habaneros
½ cup|125 ml white balsamic or apple cider vinegar
granulated sugar, to taste
kosher salt, to taste
3 tablespoons vegetable oil
2 medium yellow onions, diced 
1 green bell pepper, stemmed, seeded, and diced 
3 tablespoons curry powder
3 tablespoons fresh thyme
5 garlic cloves, thinly sliced
5 scallions, thinly sliced
2 tablespoons tomato paste
4 cups|1 quart chicken stock (use vegetable stock or water for a vegetarian option)
1 (14-ounce|400-gram) can full-fat coconut milk
2 (15.5-ounce|439-gram) cans chickpeas, rinsed and drained
1 ½ ounce|45 grams|2 ½ packed cups mustard greens
1 lemon, juiced

for the coconut rice 
1 ½ cups|290 grams jasmine or basmati rice 
1 teaspoon granulated sugar 
1 (14-ounce|400-gram) can full-fat coconut milk
kosher salt, to taste

Directions

1. Make the curry: In the bowl of a blender or food processor, pulse the Scotch bonnet and vinegar with a pinch of sugar and salt. Set aside until ready to use.
2. Heat the oil in a large saucepan over medium-high. Add the onions and bell pepper and cook until translucent, 4 to 5 minutes. Stir in the curry, thyme, garlic, and scallions and cook until fragrant, about 2 minutes more. Stir in the tomato paste and cook for 2 minutes, then add the stock and coconut milk. Bring to a boil, then reduce the heat to maintain a simmer. Cook until reduced slightly, 10 to 15 minutes, then stir in the reserved Scotch bonnet mixture, 1 teaspoon at a time, until you reach your desired spice level. 
3. Continue to reduce until thick, about 45 minutes, then stir in the chickpeas and mustard greens. Cook for 3 to 5 minutes more, then season with the lemon juice and salt. Keep warm. 
4. Make the coconut rice: Rinse rice under running water until the water from the rice runs clear—we are looking to remove as much starch from the rice as possible. 
5. In a medium saucepan, combine the sugar and coconut milk with 1 ¼ cups|310 ml water and a pinch of salt. Heat until the sugar has dissolved, then stir in the rice. Bring to a boil over high, then cover and reduce the heat to maintain a low simmer. Cook until the rice is tender, 18 to 20 minutes. Rest for 10 minutes before fluffing with a fork and serving. 

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