Chickpea Curry with Vegetables and Rice

Name: Chickpea Curry with Vegetables and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Large Onion; 3 cloves Garlic; 0.5 Bell Pepper; 3 tbsp Olive Oil; 0.5 Aubergine; 0.5 Courgette; 1 Carrot; 200 gr Chestnut Mushrooms; 250 ml Coconut Milk; 4 cups Cooked Chickpeas; 3 tbsp Tomato Paste; 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 as needed; Salt as needed; 200 gr Rice; 400 ml Water; Salt as needed

Creamy and aromatic chickpea curry with mixed vegetables, served with rice

LUNCH/DINNER

Total

45min

Prep

15min

Cook

30min

Servings:servings

For the Curry:

1Large Onion
3 clovesGarlic
0.50Bell Pepper
3 tbspOlive Oil
0.50Aubergine
0.50Courgette
1Carrot
200 grChestnut Mushrooms
250 mlCoconut Milk
4 cupsCooked Chickpeas
3 tbspTomato Paste
2 tbspGround Cumin
2 tbspCurry Powder
1 tbspGround Coriander
1 tbspGarlic Powder
1 tbspGround Ginger
1 tspCayenne Pepper
Black Pepper as needed
Salt as needed

For the Rice:

200 grRice
400 mlWater
Salt as needed

Chickpea Curry with Vegetables and Rice

Creamy and aromatic chickpea curry with mixed vegetables, served with rice

LUNCH/DINNER

Total

45min

Prep

15min

Cook

30min

Servings:servings

INGREDIENTS

For the Curry:

1Large Onion
3 clovesGarlic
0.50Bell Pepper
3 tbspOlive Oil
0.50Aubergine
0.50Courgette
1Carrot
200 grChestnut Mushrooms
250 mlCoconut Milk
4 cupsCooked Chickpeas
3 tbspTomato Paste
2 tbspGround Cumin
2 tbspCurry Powder
1 tbspGround Coriander
1 tbspGarlic Powder
1 tbspGround Ginger
1 tspCayenne Pepper
Black Pepper as needed
Salt as needed

For the Rice:

200 grRice
400 mlWater
Salt as needed

INSTRUCTIONS

For the Curry:

1Cut the onion into half-moons, mince the garlic and set aside.
2Dice the aubergine, courgette, carrot and bell pepper and set aside.
3Slice the mushrooms and set aside.
4Heat the olive oil in a large pan or wok over high heat.
5Add the onion and let brown over medium heat. When it starts to turn golden, add the garlic and bell pepper. Stir well and cook until the pepper softens.
6Add the tomato paste, cumin, curry powder, ground coriander, garlic powder, ginger, black pepper, cayenne and salt. Mix well to coat the aromatics.
7Add the mushrooms and cook until they reduce in size and release their juices.
8Add the courgette, aubergine and carrot. Mix well and cook until the vegetables are tender.
9Add the coconut milk, stirring well to form a creamy sauce.
10Add the chickpeas and stir everything together. Let simmer over low heat for a few minutes. Taste and adjust seasoning if necessary.

For the Rice:

1In a saucepan, place the rice, water and salt. Cook over medium heat until the water is absorbed and the rice is tender.
2Plate the chickpea and vegetable curry and serve alongside the rice.