Chickpea and Vegetable Curry with Coconut Milk over Brown Rice
A healthy, plant-based curry featuring chickpeas and vegetables in creamy coconut milk
A wholesome and satisfying plant-based curry packed with protein-rich chickpeas and fresh vegetables simmered in aromatic coconut milk, served over nutty brown rice.
Equipment
Ingredients
Curry Base
chickpeas (drained, rinsed)
400 g
onion (diced)
1 piece
tomatoes (diced)
2 piece
spinach (fresh)
150 g
coconut milk (full fat)
400 ml
Spices & Seasoning
curry powder
2 tbsp
garlic (minced)
3 clove
ginger (minced)
1 tbsp
salt
1 tsp
Rice
brown rice (dry)
200 g
Instructions
Cook the brown rice
Rinse and cook brown rice according to package instructions until tender.
Prepare the vegetables
Dice onion and tomatoes, mince garlic and ginger.
Sauté aromatics
Heat oil in a large pan, add minced garlic, ginger, and diced onion. Cook until onion is softened.
Add spices and tomatoes
Add curry powder and diced tomatoes to the pan. Cook for 2-3 minutes until tomatoes begin to break down.
Simmer the curry
Add chickpeas and coconut milk to the pan. Bring to a simmer and cook for 10 minutes to allow flavors to meld.
Add spinach and finish
Stir in fresh spinach and cook for 2-3 minutes until wilted. Season with salt to taste.
Serve
Serve the curry hot over the cooked brown rice.
Storage
Rice and curry can be stored separately. Add a splash of water when reheating to maintain consistency.
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