Author Notes: A deliciously fresh and vibrant vegan chickpea curry with black rice. —Sarah
Serves: 8-10
Ingredients
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3
cups chickpeas, cooked
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1
brown onion
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2
tablespoons ghee or extra virgin olive oil
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2
tablespoons curry powder
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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
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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.
Photo by Sarah