Chickpea and Vegetable Curry with Rice
A creamy, fragrant chickpea curry packed with vegetables, served with rice
INGREDIENTS
For the Curry:
- 1 Large onion
- 3 cloves Garlic
- 0.5 Pepper
- 3 tbsp Olive oil
- 0.5 Aubergine
- 0.5 Courgette
- 1 Carrot
- 200 g Chestnut mushrooms
- 250 ml Coconut milk
- 4 glasses Cooked chickpeas
- 3 tbsp Tomato purée
- 2 tbsp Ground cumin
- 2 tbsp Curry powder
- 1 tbsp Ground coriander
- 1 tbsp Garlic powder
- 1 tbsp Ground ginger
- 1 tsp Cayenne pepper
- Black pepper, to taste
- Salt, to taste
For the Rice:
- 200 g Rice
- 400 ml Water
- Salt, to taste
INSTRUCTIONS
For the Curry:
- 1 Slice the onion into half-moons, chop the garlic and set aside.
- 2 Dice the aubergine, courgette, carrot and pepper and set aside.
- 3 Slice the mushrooms and set aside.
- 4 Heat the olive oil well in a large frying pan or wok.
- 5 Add the onion and cook over a medium heat. When it starts to turn golden, add the garlic and pepper. Stir well and cook until the pepper softens.
- 6 Add the tomato purée, cumin, curry powder, coriander, garlic powder, ginger, black pepper, cayenne and salt. Stir well to coat everything in the spices.
- 7 Add the mushrooms and cook until they shrink and release their juices.
- 8 Add the courgette, aubergine and carrot. Stir well and cook until the vegetables are tender.
- 9 Pour in the coconut milk, stirring well to make a creamy sauce.
- 10 Add the chickpeas and stir everything together. Simmer over a low heat for a few minutes. Taste and adjust the seasoning if needed.
For the Rice:
- 1 Put the rice, water and salt in a saucepan. Cook over a medium heat until the water is absorbed and the rice is tender.
- 2 Spoon the chickpea and vegetable curry onto a plate and serve with the rice.
