As the days are starting to get colder, I have found myself searching for recipes that have a lot of vegetables that aren’t salads. After a long hot summer, I am sick of salads!
Warm, coconut curry loaded with chickpeas and veggies is the best way to get a balanced meal with all the macro and micro nutrients that the body needs, and it’s also super easy to prepare, with minimal mess.
NOTE – these quantities are good for about 3 meals for 1 person.
1 cup of jasmine rice
1 tablespoon vegetable stock
1 tablespoon curry powder
1 can (15 oz) coconut milk
1.5 cups cooked chickpeas, rinsed
1/2 large red pepper, sliced into small pieces
1/2 head of broccoli, separated into the florets
1 white onion, diced
1 clove of garlic, finely chopped
1/2 cup mushrooms, sliced & diced
1 tablespoon olive oil.
Cook rice at a 2:1 water to rice ratio with the vegetable stock for extra flavor while you cook the curry. Dissolve the stock powder first in the water by boiling it, then add the rice and turn to low heat to cook, about 20 minutes.
- Heat olive oil in saucepan over medium to low heat. Sauté onions and mushrooms in oil. After the onions become translucent, add broccoli and red pepper, stir until broccoli is softened and partially cooked.
- Add garlic to veggies and turn down heat
- Add chickpeas and stir in mixture.
- Add curry powder by sprinkling over the vegetable mix, and stir carefully to make sure to coat all the veggies
- Stir in coconut milk, making sure mix is on low heat to avoid boiling or burning the milk.
Scoop the veggies and chickpeas over the rice and enjoy!!!