Mouthwatering Vegan Indian Lunch: Spicy Chickpea Curry and Coconut Rice Bowl

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup basmati rice
• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1
• inch piece ginger, grated
• 1 small green chili, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup diced tomatoes
• 1 cup coconut milk
• Salt to taste

Instructions

1. Rinse the basmati rice under cold water and cook it according to package instructions. Set aside. In a large pan, heat coconut oil over medium heat. Add mustard seeds and cumin seeds, and once they start to crackle, add onion, garlic, ginger, and green chili. Sauté until the onions are softened and golden brown. Stir in turmeric powder, ground cumin, paprika, and garam masala. Cook for 1 2 minutes until fragrant. Add chickpeas, diced tomatoes, coconut milk, and salt to taste. Bring the mixture to a boil, then reduce heat and let it simmer for about 15 minutes or until the sauce has thickened. Serve the Spicy Chickpea Curry over the cooked basmati rice in a bowl.

Chef’s Insight

To enhance the aroma, add a pinch of asafoetida while sautéing the onions

Notes

Use organic and non-GMO ingredients for a healthier meal