Indian-Spiced Shrimp & Chickpea Curry with Cilantro Lime Rice

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 can (15 oz) chickpeas (canned), drained and rinsed
• 1 can (13.5 oz) coconut milk (full-fat), unsweetened
• 1 can (14.5 oz) crushed tomatoes, no sugar added
• 1 medium onion, diced
• 4 cloves garlic cloves, minced
• 1 tbsp ginger, fresh, minced
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 2 tbsp coconut oil, or vegetable oil
• 1 1/2 cups jasmine rice, uncooked
• 2 3/4 cups water, for rice
• 1/2 cup fresh cilantro, chopped, divided
• 1 whole lime, zested and juiced
• to taste salt and black pepper
• 1/4 tsp red pepper flakes, optional, for adults' 'spice it up' option

Instructions

1. 1

   Start rice: Bring 2 3/4 cups water to boil. Add jasmine rice and salt. Reduce heat, cover, and simmer 18 minutes until tender. Fluff with fork, stir in lime zest, juice, and half the cilantro. Set aside.

2. 2

   Heat oil in large pot over medium heat. Sauté diced onion for 4-5 minutes until softened and translucent.