Chickpea Curry with Vegetables and Rice
A creamy, aromatic chickpea curry brimming with colourful vegetables, served with fluffy rice.
INGREDIENTS
For the Curry:
- 1 Onion, large
- 3 cloves Garlic
- 0.5 Pepper
- 1 tbsp Olive oil
- 100 g Aubergine
- 0.5 Courgette
- 1 Carrot
- 200 g Brown mushrooms
- 250 ml Coconut milk
- 500 g Chickpeas, cooked
- 3 tbsp Tomato concentrate
- 2 tbsp Ground cumin
- 2 tbsp Curry powder
- 1 tbsp Coriander powder
- 1 tbsp Garlic powder
- 1 tbsp Ginger powder
- 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 Cut the onion into half moons, mince 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 in a large frying pan or wok until hot.
- 5 Add the onion and sauté over medium heat until golden. When it starts to colour, add the garlic and pepper. Stir well and cook until the pepper softens.
- 6 Stir in the tomato concentrate, cumin, curry powder, coriander powder, garlic powder, ginger powder, black pepper, cayenne pepper and salt. Mix well to coat the aromatics.
- 7 Add the mushrooms to the pan and cook until they shrink and release their juices.
- 8 Add the courgette, aubergine and carrot. Stir and cook until the vegetables are tender.
- 9 Pour in the coconut milk, stirring to create a creamy sauce.
- 10 Add the chickpeas and fold everything together. Simmer over low heat for a few minutes. Taste and adjust seasoning if needed.
For the Rice:
- 1 In a saucepan, combine the rice, water and salt. Bring to a gentle boil over medium heat and cook until the water is absorbed and the rice is tender.
- 2 Serve the chickpea and vegetable curry on a plate alongside the rice.
