MA Coconut Chickpea Curry

What You’ll Use

Mint 

Flatbread

Chickpea curry 

Yogurt 

Preheat the oven to 400°F. Pick a handful mint, toss the stems, and tear the leaves. Remove the flatbread from the packaging, but leave it on the cardboard. Sprinkle lightly with water. Drizzle with 2 tablespoons melted butter or olive oil and season with a pinch of salt. Slide the flatbread from the cardboard directly onto the oven rack and bake until the bread is soft and warm, 8 to 10 minutes. Cut into triangles or strips and keep warm. Meanwhile, in a small pot over medium heat, reheat the curry until warmed through, 5 minutes. Ladle the curry into bowls, add a dollop of yogurt, and scatter with the torn mint. Serve warm, with the flatbread for dipping.

Make-Ahead Instructions

Step 1

To prep the grain bowls, preheat the oven to 400°F. Line 2 sheet pans with parchment or foil. Cut the carrots in half lengthwise. Pile the carrots on one of the prepared pans, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Rinse and drain 1 can of chickpeas, and pat dry with a clean towel. Pour the chickpeas on the other pan, drizzle with 1 tablespoon olive oil, sprinkle with 1 teaspoon cumin, season with salt, and toss to coat. 

Step 2 

Transfer both pans to the oven and roast until the carrots are tender and the chickpeas are golden and crispy, 20 to 30 minutes, stirring the chickpeas halfway through. Let the carrots cool, transfer to an airtight container, and refrigerate. Let the chickpeas cool, transfer to an airtight container, and store at room temperature. 

Step 3 

To prep the curry, rinse and drain 1 can of chickpeas. Chop the kale, removing any tough stems. In a pot, combine the chickpeas, simmer sauce, and coconut milk. Bring to a simmer and cook, stirring occasionally, until the chickpeas are soft and creamy, 20 minutes. Add the kale and cook until wilted, 5 minutes longer. Add a splash of water, if necessary, if the curry gets too thick. Season to taste with salt. Let cool, transfer to an airtight container, and refrigerate. 

Step 4 

To prep the salad, bring a pot of salted water to a boil. Trim the asparagus, snapping off any woody ends, and cut it into bite-sized pieces. When the water is boiling, add the asparagus and blanch until bright green and tender-crisp, 2 to 4 minutes. Drain the asparagus, and rinse under cold water to stop the cooking. Transfer to an airtight container and refrigerate. 

Step 5

Meanwhile, slice about 4 cups of the iceberg into thin ribbons. Slice about 2 cups of the radicchio into thin ribbons. Transfer to an airtight container or bag and refrigerate.

Contains: milk, eggs, tree nuts, wheat, soy.