Easy Chickpea Curry with Coconut Milk
Ingredients
- 1 cup Brown Rice
- 1 medium Onion
- 1 can Chickpeas
- 2 cans Chopped Tomatoes
- 1 can Coconut Milk
- 4 tsp. Curry Powder
- Olive oil (optional, for drizzling)
- Salt to taste
Preparation
Cook the brown rice with 2 1/2 cups of water for about 25 minutes until all liquid has been absorbed.
Preheat a big pan with a drizzle of olive oil or water. Add chopped onions and simmer until softened. Rinse the canned chickpeas, add them to the pan with 4 teaspoons of curry powder, and simmer for 2 minutes.
Add the canned tomatoes and simmer for 2-3 minutes, then add the coconut milk. Simmer for about 20 minutes until a nice creamy mixture, stirring continuously. Add salt to taste.
