By Chef
Begin by rinsing the canned chickpeas under cold water to remove excess sodium. Drain and set aside.
In a medium pot, bring 2 cups of water to a boil. Once boiling, add 1 cup of rice, a pinch of salt, and stir gently. Cover the pot and reduce the heat to low. Cook for about 15-20 minutes, until the rice is tender and all the water is absorbed. Once done, remove from heat and let it sit covered for another 5 minutes before fluffing with a fork.
While the rice is cooking, heat 2 tablespoons of oil in a large skillet or saucepan over medium heat.
Add the mixed vegetables to the skillet and sauté for about 5-7 minutes, until they begin to soften.
Stir in the curry powder and cook for an additional 1-2 minutes to toast the spices, stirring continuously to avoid burning.
Pour in the canned coconut milk and add the rinsed chickpeas to the skillet. Stir well to combine.
Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring the mixture to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the curry thickens slightly and is heated through.
Taste and adjust seasoning if necessary. If the curry is too thick, you can add a little water to reach your desired consistency.
Serve the vegetable curry over the cooked rice, and enjoy your delicious meal!
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By Chef
This recipe is ready in 30 minutes and features chickpeas, mixed vegetables, coconut milk and other delicious ingredients. Contains 380 calories total.
Begin by rinsing the canned chickpeas under cold water to remove excess sodium. Drain and set aside.
In a medium pot, bring 2 cups of water to a boil. Once boiling, add 1 cup of rice, a pinch of salt, and stir gently. Cover the pot and reduce the heat to low. Cook for about 15-20 minutes, until the rice is tender and all the water is absorbed. Once done, remove from heat and let it sit covered for another 5 minutes before fluffing with a fork.
While the rice is cooking, heat 2 tablespoons of oil in a large skillet or saucepan over medium heat.
Add the mixed vegetables to the skillet and sauté for about 5-7 minutes, until they begin to soften.
Stir in the curry powder and cook for an additional 1-2 minutes to toast the spices, stirring continuously to avoid burning.
Pour in the canned coconut milk and add the rinsed chickpeas to the skillet. Stir well to combine.
Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring the mixture to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the curry thickens slightly and is heated through.
Taste and adjust seasoning if necessary. If the curry is too thick, you can add a little water to reach your desired consistency.
Serve the vegetable curry over the cooked rice, and enjoy your delicious meal!
Calories per Serving: 380
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