“Delightful Pakistani Vegan Rice & Lentil Bowl: Aromatic Basmati Rice with Spicy Mixed Vegetables & Chickpea Curry”

Allergens

None

Ingredients

• 1. 1 cup basmati rice, uncooked 2. 2 cups water 3. 1/2 teaspoon salt 4. 1 tablespoon olive oil 5. 1 small onion, finely chopped 6. 1 teaspoon ginger, grated 7. 2 cloves garlic, minced 8. 1 cup cherry tomatoes, halved 9. 1 cup cauliflower florets 10. 1 cup green peas, frozen 11. 1 can chickpeas (15 oz), drained and rinsed 12. 1 teaspoon ground coriander 13. 1 teaspoon ground cumin 14. 1/2 teaspoon turmeric 15. 1/4 teaspoon cayenne pepper 16. Salt, to taste 17. Fresh cilantro, chopped (for garnish)

Instructions

1. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water has been absorbed. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion, ginger, and garlic, and sauté for 3 4 minutes, until softened.
3. Add cauliflower and tomatoes to the skillet, and cook for 5 minutes, stirring occasionally.
4. Stir in coriander, cumin, turmeric, cayenne pepper, salt, and chickpeas. Cook for an additional 5 6 minutes until vegetables are tender.
5. Taste and adjust seasonings as needed.
6. Serve the spiced chickpea mixture over cooked basmati rice, garnished with fresh cilantro.

Chef’s Insight

This vegan Pakistani rice and lentil bowl is not only delicious but also a nutritious choice. The combination of basmati rice, chickpeas, and vegetables provides a perfect balance of protein, fiber, and vitamins.

Notes

Serve with a side of mango chutney or raita for an additional taste sensation.