Mouthwatering Vegan Indian Lunch Bowl – A Perfect Blend of Flavors and Textures

Allergens

N/A

Ingredients

• 1 cup basmati rice (preferably organic)
• 2 tablespoons coconut oil, divided
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 cup cauliflower florets
• 1 cup green peas
• 1 cup tomatoes, chopped
• 2 tablespoons fresh cilantro, finely chopped
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Lemon wedges for serving

Instructions

1. Rinse the basmati rice in cold water and cook it according to package instructions. Set aside.
2. In a large pan, heat 1 tablespoon of coconut oil over medium heat. Add the onions, garlic, and ginger, sautéing until they are fragrant and golden brown.
3. Add the chickpeas, cauliflower, green peas, tomatoes, garam masala, turmeric, cumin, salt, and pepper to the pan. Cook for about 10 minutes or until the vegetables are tender.
4. Stir in the cooked basmati rice and fresh cilantro, mixing well to combine.
5. Serve hot with lemon wedges on the side.

Chef’s Insight

To add extra flavor, toast the spices before adding them to the pan. - Experiment with different vegetables and legumes to create a unique twist on this versatile dish.

Notes

This recipe is perfect for vegans and vegetarians alike. - Pair with a refreshing cucumber salad or raita for an even more satisfying meal.