Green Curry Chickpeas
with Roasted Tamarind Cabbage & Cilantro Vinaigrette
Get Recipes Delivered
INGREDIENTS
- 8 oz green cabbage, halved lengthwise
- 1 oz tamarind chutney (divided)
- ½ oz rice vinegar
- ¼ oz fresh cilantro, leaves and tender stems minced
- 1 lime, juiced (divided)
- 1 mini sweet pepper, trimmed and sliced into rings
- 2 tbsp green curry paste
- 5.5 oz coconut milk
- 13.4 oz chickpeas, drained and rinsed
- 8.8 oz precooked brown rice
- 1 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Get Recipes Delivered
INSTRUCTIONS
Position oven rack in the middle and set oven to broil on high. Add cabbage to a baking sheet and brush with 1 tsp vegetable oil and just half the tamarind chutney. Season with a pinch of salt and pepper. Broil until cabbage is golden brown in spots and softened, 8 to 9 minutes. TIP: All broilers are different. Watch carefully to ensure the cabbage doesn’t burn.
Add remaining tamarind chutney, rice vinegar, cilantro, just half the lime juice, mini sweet peppers, and a pinch of salt and pepper to a medium bowl and stir to combine.
Add green curry paste, coconut milk, and remaining lime juice to a small saucepan and whisk over medium heat. Add chickpeas and simmer until heated through, 3 to 4 minutes.
Make a small tear at the top of the brown rice bag and microwave for 1 minute. Divide the rice between bowls. Top with green curry chickpeas and roasted tamarind cabbage. Drizzle with cilantro vinaigrette. Enjoy!
SIMILAR RECIPES
One Pot Black Bean Enchilada Pasta with Sweet Peppers & Lime
Blond Puttanesca with Chickpeas & Lemon Olive Sauce
Coconut Curry Quinoa Bowls with Caribbean Peppers & Crispy Plantains
Coconut Apple Dal with Red Lentils & Fresh Ginger
West African Peanut Stew with Swiss Chard & White Quinoa
