A deliciously fresh and vibrant vegan chickpea curry with black rice. —Sarah
ghee or extra virgin olive oil
medium sized butternut squash, skin removed and diced
coconut milk, tinned
large zucchini, spirallised or thinly sliced
peas, frozen or fresh
black or brown rice
coriander, finely chopped
extra coriander to serve
sea salt to season
In This Recipe
Place ghee in the base of a large casserole pan on a medium heat.
Slice brown onion in half, remove skin and then thinly slice vertically. Add onion to the pan and saute until tender.
Once onion is tender add garam masala, turmeric and curry powder, stirring until flavours become fragrant.
Add coconut milk, chickpeas and diced butternut squash. Simmer on medium-low heat for approximately 30 minutes.
Add black rice to a medium sized saucepan with about 5 cups water. Bring to the boil and continue to boil until rice is tender. Once tender, remove from heat and keep covered with a lid. Strain before serving if required.
Once butternut squash is tender, add frozen peas and coriander. Stir through.
Once peas are cooked, turn off the heat and add zucchini. Stir through. Season with salt if desired.
To serve spoon rice into bowls and top with curry and extra coriander if desired.