1400 700 vegan chickpeamassamancurrywithfarro horizontal

Chickpea Massaman Curry

with Farro & Baby Bok Choy

dinner

Coconut Bok Choy Carrot Red Pepper Lime Tamari Coconut Milk Thai Chickpeas Chef's Choice Root Vegetables Spring Recipes Grain Bowl Beans/Legumes Nuts High-Protein Comfort Foods Fruit Leafy Greens Dinner Summer Recipes
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
900
FAT
35g
CARBOHYDRATES
110g
PROTEIN
31g

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. 4 tsp tamari
  9. 2 tsp turbinado sugar
  10. 1 lime
  11. 1 tbsp (2 tbsp) vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: soy, tree nut, wheat
Nutrition

TOOLS

  • Large pot
  • Medium saucepan

INSTRUCTIONS

1
Cook the farro

Add the farro and a pinch of salt to a medium saucepan, cover with 1 inch of water, and bring to a boil. Reduce heat to medium and cook until grains are tender, 18 to 20 minutes. Drain and return grains to the saucepan, off heat.

2
Prepare the produce

Trim, deseed, and chop the red bell pepper(s) into 1 inch pieces. Trim and chop the baby bok choy into 2 inch pieces. Peel and thinly slice the carrots. Drain and rinse the chickpeas.

3
Start the curry

Heat 1 tbsp (2 tbsp) vegetable oil in a large pot over medium-high heat. Add chopped red bell pepper, chopped baby bok choy, sliced carrots, and a pinch of salt and pepper. Cook until vegetables begin to soften, 3 to 5 minutes.

4
Add the sauce

Add the massaman curry paste and cook until fragrant, about 1 minute. Add chickpeas, coconut milk, tamari, turbinado sugar, and a pinch of salt. Bring the curry to a simmer and cook until chickpeas are warmed, 4 to 6 minutes.

5
Season the curry

Halve the lime, juice one half, and divide the other half into wedges. Remove curry from heat and add lime juice. Taste, and add salt as necessary.

6
Serve

Divide the cooked farro between bowls. Top with chickpea massaman curry and serve with lime wedges. Bon appétit!