Chickpea Massaman Curry

with Farro & Bok Choy

dinner

Bell Pepper Coconut Bok Choy Carrot Lime Tamari Coconut Milk Thai Chickpeas Root Vegetables Grain Bowl Beans/Legumes Nuts High-Protein Comfort Foods Fruit Leafy Greens Dinner
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
760
FAT
35g
CARBOHYDRATES
81g
PROTEIN
25g

MAIN INGREDIENTS

  1. ½ 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 (coconut), wheat
Nutrition

TOOLS

  • Large pot
  • Medium saucepan

INSTRUCTIONS

1
Cook the farro

Add farro and a pinch of salt to a medium saucepan over high heat, and cover with 1 inch of water. Bring to a boil, reduce heat to medium, and cook until grains are tender, 18 to 20 minutes. Drain and return 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 carrot, and a pinch of salt and pepper. Cook until vegetables begin to soften, 3 to 5 minutes.

4
Add the sauce

Add massaman curry paste to the large pot 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(s), juice one half (1 lime), and divide the other half (1 lime) 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!