Savory Ground Beef and Chickpea Curry with Coconut Rice

Start by heating 1 tablespoon of vegetable oil in a large skillet over medium heat. Add 1 pound of ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Stir in 1 medium onion, finely chopped, and cook until translucent, about 3-4 minutes. Add 2 cloves of garlic, minced, and 1 tablespoon of fresh ginger, grated, and sauté for another minute until fragrant.

Sprinkle in 2 teaspoons of curry powder, 1 teaspoon of cumin, and 1/2 teaspoon of turmeric, stirring to coat the beef evenly with the spices.

Pour in 1 can (15 ounces) of chickpeas, drained and rinsed, and 1 can (14 ounces) of diced tomatoes, including the juice.

Stir well and let the mixture simmer for 10 minutes, allowing the flavors to meld. Meanwhile, in a separate pot, combine 1 cup of jasmine rice, 1 can (13.5 ounces) of coconut milk, and 1/2 cup of water.

Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and fluffy.

Once the curry is ready, season with salt and pepper to taste. Serve the savory ground beef and chickpea curry over a bed of coconut rice, garnished with fresh cilantro and a squeeze of lime juice for an extra burst of flavor.