Author Notes
A deliciously fresh and vibrant vegan chickpea curry with black rice. —Sarah
Continue After Advertisement
Ingredients
-
3 cups
chickpeas, cooked
-
1
brown onion
-
2 tablespoons
ghee or extra virgin olive oil
-
2 tablespoons
curry powder
-
1 teaspoon
garam masala
-
1 teaspoon
turmeric
-
1
medium sized butternut squash, skin removed and diced
-
900 milliliters
coconut milk, tinned
-
1
large zucchini, spirallised or thinly sliced
-
2 cups
peas, frozen or fresh
-
2 cups
black or brown rice
-
1/4 cup
coriander, finely chopped
-
extra coriander to serve
-
sea salt to season
Directions
-
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.
See what other Food52ers are saying.