cooking · Dinner

Chickpea and Apple Curry Stew over Baked Brown Jasmine Rice

A little of this and that and when that turns into a tasty dinner I am happy! It was delicious on a cold night 🙂

The dish is between a curry sauce and a stew. It isn’t spicy, it is mild due to using Indian style curry powder and not spicy/hot Thai curries.

Chickpea and Apple Curry Stew over Baked Brown Jasmine Rice


  • 2 Tbsp canola or vegetable oil
  • 1 onion, peeled and chopped fine
  • 1 large crisp apple, peeled, cored and chopped fine
  • 1 Tbsp granulated garlic (or 3 fresh large cloves diced)
  • 1 Tbsp mild curry powder (Indian style)
  • 15 ounce can chickpeas (garbanzo beans), rinsed and drained
  • 14 ounce can light coconut milk (unsweetened)
  • 14.5 ounce can petite diced tomatoes
  • 2 Tbsp lower sodium soy sauce
  • 1 Tbsp brown sugar, packed
  • 1 Tbsp lime juice (bottled or fresh)
  • 2 Tbsp cilantro, chopped fine (fresh or freeze-dried)
  • Batch Baked Brown Jasmine Rice (Recipe Below)


For the rice –
Heat the oven to 375°. Bring 2½ cups water to a boil, add it, 1 Tbsp extra virgin olive oil and 1½ cups long grain brown rice to 2 quart or 8×8″ glass baking pan, cover with foil tightly and bake for 1 hour.
Makes about 4 cups baked.

Curry –

Heat the oil in a large skillet over medium heat, add the onion and apple, cook until tender and turning golden. (If using raw garlic add in the last-minute or two) Sprinkle the garlic and curry powder on and stir in, cook for a couple of minutes.

Stir in the chickpeas, coconut milk, tomatoes, soy sauce and brown sugar. Bring to a boil, turn to medium-low, cover and let simmer for 10 minutes.

Stir in the lime juice and cilantro, let summer uncovered for 5 minutes more.

Fluff up the rice, divide between bowls and top with the curry.

Serves 3 to 4.


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