“Delightful Caribbean Vegan Curry & Coconut Rice Bowl – Aromatic and Fulfilling”

Allergens

None

Ingredients

• 1 cup basmati rice
• 2 cups vegetable broth
• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup canned coconut milk
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small sweet potato, diced
• 1 red bell pepper, chopped
• 2 cups spinach, roughly chopped
• Salt and black pepper to taste

Instructions

1. In a medium saucepan, combine rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until the liquid is absorbed and the rice is tender. Set aside.
2. In a large skillet, heat coconut oil over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
3. Stir in turmeric, cumin, coriander, cinnamon, nutmeg, and cook for 1 minute to release the aroma of the spices.
4. Add coconut milk, chickpeas, sweet potato, and red bell pepper. Stir well, then cover and simmer for 20 minutes or until the vegetables are tender. e) Season with salt and black pepper to taste. Gently fold in spinach and cook until just wilted.

Chef’s Insight

Use freshly ground spices to enhance the flavor of your dish.

Notes

Adjust the amount of spices according to your taste preference.