Chickpea and Veggie Curry
Curries are one of our favourite meals of all times. They are quick and easy, and possibly taste even better the next day.
Serves 1 | Prep time: 10 mins | Cooking time: 30 mins
- 1/4 onion (diced)
- 1 small carrot
- 1 cup cauliflower
- 1/4 cup mushrooms
- 1 tsp curry paste (e.g. Madras paste)
- 1 tsp garam masala
- 1/2 cup tinned tomatoes
- 1/2 tsp Massel salt-reduced stock powder
- 1/2 cup frozen peas
- 1 cup cooked/canned chickpeas
- Handful of chopped fresh coriander (optional)
- 1/2-1 cup of water, as required
- 1 cup cooked brown rice (1/3 cup uncooked brown rice)
- Start by cooking the brown rice. Rinse the rice first.
- If you have a rice cooker the general ratio recommended for brown rice is 2 1/4 cups water to 1 cup brown rice.
- To cook on a stovetop either use the absorption method or boil gently.
- Absorption: Use the same ratio as above of water to brown rice. Place the water and rice in a saucepan. Bring the water to a boil, reduce to a low heat, cover the pot, and simmer for about 20 minutes or until the rice has absorbed the water. Then let it sit for 5-7 minutes before removing the lid. Fluff the rice with a rice paddle.
- Gentle Boil: Use a ratio of 1 cup of brown rice to 8 cups of water. Place the water and rice in a saucepan. Bring to a boil, reduce heat and boil gently without the lid for about 20-25 minutes. Remove from heat and drain the water.
- While the rice is cooking, chop the vegetables (carrot, cauliflower, mushrooms) into large chunks.
- In a large saucepan fry the diced onion until soft. Add the carrots, cauliflower and mushrooms and continue to cook for about 2 minutes.
- Add the curry paste and garam masala and continue to cook while stirring for a further minute. Add the canned tomatoes, water and stock powder and bring to a boil.
- Lower heat and cook on a low simmer, stirring occasionally, for approximately 20 minutes.
- Stir through the frozen peas and chickpeas. Leave for a further 5 minutes. Remove from heat then stir through the fresh coriander, leaving a little for a garnish.
- Serve with brown rice.
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