Chickpea Curry with Yellow Coconut Rice
Ingredients
Curry
- 4 cups cooked chickpeas
- 1 can diced tomatoes
- 2 yellow onions, diced
- 4 garlic cloves, minced
- 1 small knob of minced ginger
- 1 can coconut milk
- 1 cup vegetable broth
- 1 package frozen chopped spinach, thawed and drained
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 teaspoon cumin powder
- 2 teaspoons salt
- 1 sodium-free vegan chicken bouillon cube (optional)
- 2 tablespoons oil
Yellow rice
- 3 cups basmati rice, washed
- 1 tablespoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup coconut milk
- water
Preparation
Heat oil in a large pan at medium heat, then add onions, garlic and ginger and stir until slightly brown.
Add diced tomatoes, lower heat to medium-low, and stir occasionally until the liquid evaporates and the mixture thickens. Optionally, blend half of the mixture with a vegan chicken bouillon cube and add it back.
Add the remaining ingredients and simmer for 10-15 minutes, stirring occasionally.
Taste and adjust seasonings if needed.
Yellow rice
If using a rice cooker, combine basmati rice, turmeric, curry powder, garlic powder, onion powder, and coconut milk, then add water to the 3-cup line and cook.
If not using a rice cooker, follow the package instructions for cooking basmati rice, substituting 1 cup of water with coconut milk.
Notes
This is a whole food plant-based recipe that uses mostly pantry items.
