Chickpea Coconut Curry with Bok Choi and Tatsoi


1 cup rice (we used brown)

2 TB coconut oil

1 medium sized onion, diced

3 cloves of garlic, minced

2 teaspoons curry powder

1/4 teaspoon sweet paprika

Salt and pepper freshly ground black pepper

1 cup vegetables stock (or water)

1 (15 ounce) can of chickpeas, drained

1 (15 ounce) can full-fat coconut milk

3 cups roughly chopped bok choi

1 bunch of tatsoi, washed

1 TB fresh lime juice

½ bunch of cilantro, chopped



1. Put 1 cup of rice into a pot and add a little less than 2 cups of water. Bring to a boil then reduce setting to low and cover for about 40 minutes. Once cooked, set aside.

2. Heat the oil in a large soup pot over medium heat. Add the onion and cook, stirring occasionally until fragrant, about 5 minutes. Add the garlic, curry powder, sweet paprika, and a healthy pinch of salt and pepper. Cook for 1 minute longer, stirring often to coat the onion and garlic in the spices.

3. Add in the vegetable stock, chickpeas and coconut milk. Bring to a boil. Reduce the heat and simmer for 20 minutes. Add the lime juice, chopped bok choi, and 3 tatsoi and keep on low heat until the greens wilt down. Season to taste with additional salt and pepper.

4. Mix in cilantro

5. Serve the soup with a scoop of rice.

6. Enjoy


Recipe Adapted From: Dishing Up the Dirt 
Photo credit: Catena Farm

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