Chickpea Massaman Curry

Add the basmati rice, 1 cup (2 cups) water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, about 15 to 18 minutes.

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

Place a large pot over medium-high heat with 1 tbsp (2 tbsp) vegetable oil. Once the oil is hot, add the chopped bell pepper, chopped bok choy, sliced carrots, and a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 to 5 minutes.

Add the massaman curry paste to the pot with the vegetables and cook until fragrant, about 1 minute. Add the chickpeas, coconut milk, tamari, turbinado sugar, and a pinch of salt and bring the curry to a simmer. Cook until the vegetables are tender, about 4 to 6 minutes.

Halve the lime and cut half into wedges. Add just half the lime juice to the curry, off of the heat. Taste and adjust seasoning with salt.

Divide the basmati rice between shallow bowls. Top with the chickpea massaman curry and serve with lime wedges. Curry is ready!