Chickpea Curry Bowl
A warm spiced bowl of chickpeas in aromatic curry sauce, served over rice or grains with vegetable toppings. Vegetables and grain base swap freely to create varied compositions.
Ingredients
Method
Cook basmati rice according to package directions; set aside warm.
Heat coconut oil in a large pot over medium heat.
Add diced onion and cook until softened, about 5 minutes, stirring occasionally.
Stir in minced garlic and ginger, cook for 1 minute until fragrant.
Add garam masala, turmeric, and cumin; toast for 30 seconds, stirring constantly.
Stir in tomato paste and cook for 1 minute.
Pour in vegetable broth and coconut milk; bring to a simmer.
Add drained chickpeas, diced carrot, and bell pepper; simmer for 15 minutes until vegetables begin to soften.
Stir in fresh spinach and cook until wilted, about 2 minutes.
Divide cooked rice among four bowls.
Ladle curry and vegetables over rice.
Garnish each bowl with fresh cilantro and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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