Chickpea Massaman Curry with Farro & Baby Bok Choy

Chickpea Massaman Curry

with Farro & Baby Bok Choy

GET RECIPES DELIVERED
dinner

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SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
950
FAT
35g
CARBOHYDRATES
107g
PROTEIN
34g

MAIN INGREDIENTS

  1. ¾ cup farro
  2. 1 red bell pepper
  3. 6 oz baby bok choy
  4. 2 carrots
  5. 13.4 oz chickpeas
  6. 1 tbsp massaman curry paste
  7. 11 oz coconut milk
  8. 2 tbsp tamari
  9. 2 tsp turbinado sugar
  10. 1 lime
  11. 1 tbsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: Tree Nut, Soy, Wheat
Nutrition

TOOLS

  • Medium saucepan
  • Large pot

INSTRUCTIONS

1
Cook the farro
Add the farro and a pinch of salt to a small saucepan and cover with water (water should be at least 1 inch above farro) and bring to a boil. Reduce heat to medium, and cook until grains are tender, about 18 to 20 minutes. Drain any remaining water.
2
Prepare the vegetables
Trim, deseed, and chop the bell pepper into 1 inch pieces. Trim and chop the bok choy into 2 inch pieces. Peel and thinly slice the carrots. Drain and rinse the chickpeas.
3
Start the curry
Place a large pot over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the chopped red bell pepper, chopped bok choy, sliced carrots, and a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 to 5 minutes.
4
Add the sauce
Add the massaman curry paste to the large pot with vegetables and cook until fragrant, about 1 minute. Add the chickpeas, coconut milk, tamari, turbinado sugar, and a pinch of salt and bring the curry to a simmer. Cook until the chickpeas heated through, about 4 to 6 minutes.
5
Season the curry
Halve the lime and cut half into wedges. Add the juice from just half the lime to the curry, off of the heat. Taste and adjust seasoning with salt.
6
Serve
Divide the farro between shallow bowls. Top with the chickpea massaman curry. Serve with lime wedges. Curry is ready!