Story & Photos by Matthew Carroll & Amanda Keith
If there’s one thing college students don’t have, it’s free time to cook elaborate meals. With money tight and far more to think about than food, many resort to eating something easy, be it pizza, burgers, or just about anything in between. Well, do I have news. This recipe for chickpea curry with coconut rice is easy to make and costs less than your pre-made dinner. While many see curry and immediately think “no way,” this recipe is rather simple and can feed a starving college student for a week. It is cheap, healthy, and versatile, fitting into any person’s diet.
But why should you make this meal? First off, chickpeas are high in protein and fiber, and go well with just about anything. Secondly, one can add chunks of beef, chicken, pork, fish or shrimp to satisfy any sort of eating style. And if you’re looking for a lighter meal, sour cream can be substituted for the yogurt and pitas for the rice. Plus, all the ingredients are fairly cheap and can be bought in bulk at most grocery stores.
Speaking as someone who rarely cooks, this meal took little effort and tasted great! Try it out and let me know what you think.
Chickpea Curry
Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, diced small
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• Pinch of cinnamon
• 2 cans (15 ounces each) low-sodium chickpeas, rinsed and drained
• 3 tablespoons ketchup
• Salt and ground pepper
• For serving, chopped cilantro, lime wedges, and/or plain yogurt
  

Directions

1. In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until dark brown around edges, about six minutes.
2. Add garlic, curry, cinnamon, and cook, stirring, until fragrant, thirty seconds. Add chickpeas, ketchup, one teaspoon salt, ¼ teaspoon pepper, and two cups water.
3. Bring to a boil; reduce to a simmer, cover, and cook twenty minutes.
4. Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, five minutes.
5. Serve topped with cilantro, a dollop of plain yogurt, and a squeeze of lime, to taste.

Coconut Rice

• 2 cups Thai Jasmine-scented white rice
• 2 cups good-quality coconut milk
• 1 ¾ cups water
• 2 heaping tablespoon dry shredded unsweetened coconut (baking type)
• ½ teaspoon salt
• ½ teaspoon coconut oil or vegetable oil
• Optional, 1-2 tablespoon toasted coconut for garnish

Directions

1. Rub oil over the bottom of a deep-sided pot. You will also need a tight fitting lid.
2. Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
3. Once the coconut water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer fifteen to twenty minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut-milk water is gone, go on to the next step.
4. Replace lid and turn off heat, but leave the covered pot on the burner to steam another five to ten minutes, or until ready to eat. Tip: Your coconut rice will stay warm for up to one hour or more this way.
5. When ready to serve, remove lid and fluff rice with fork. Taste rice and add salt if needed.

Serve rice in bowl or dish and serve chickpea curry over top. Add dollop of yogurt and you’re ready to go!

Gallery • 1 Photos

A Recipe to Last All Dead Week Long