Creamy Chickpea Curry Brown Rice Bowl (Plant-Based)
Craving something hearty and nourishing? Our brown rice is the perfect accompaniment to this recipe for creamy, nutty chickpea and broccoli curry. Packed with protein and simple enough to whip up for a comforting weeknight meal! #goodnessineverygrain #plantbased
3.5 cups The Little Rice Company brown rice, cooked and cooled
1 tablespoon olive oil or coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon freshly minced ginger
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon onion powder
¼ teaspoon cayenne powder optional, if you want it spicy
1 teaspoon salt, to taste
2 carrots, sliced thinly
1/2 head broccoli, chopped into chunks
1 can chickpeas drained and rinsed
1 (15 ounce) can coconut milk
1¼ cups vegetable broth
¼ cup creamy peanut butter
Juice from 2 small limes
Cashew, chopped (to garnish)
Heat a saucepan over medium-low heat. Add the oil and onion. Saute until translucent, about 5 minutes. Add the garlic, fresh ginger, turmeric, ginger powder, curry powder, garlic powder, and salt and fry until fragrant.
Add the carrots, broccoli, chickpea, coconut milk, and vegetable broth.
Bring to a simmer and then cover and let cook for 10 minutes, or until the broccoli is cooked.
Stir in the peanut butter. Add the lime juice into the curry and stir it in.
Serve over brown rice. Top with finely chopped cashews and parsley. Enjoy!
Recipe adapted from Bakerita.