Chickpea Curry

Chickpea Curry

 

Chickpea Curry

I recently discovered that you can buy frozen rice and it’s cooked in just a few minutes. So I am having way more fun cooking recipes with rice. A few minutes less of cooking and a lot more motivation! 

  • 1 eggplant (chopped)
  • 1 zucchini (chopped)
  • 1 15 oz can chickpeas (drained, 400 g)
  • 2 large carrots (chopped)
  • 1 broccoli (trimmed and cut)
  • 2 cup jasmine rice (cooked)
  • 1 can coconut milk (389 ml)
  • 1 tbsp coconut oil
  • 4 tbsp water
  • 1/4 tsp salt
  • 1/4 tsp chilli flakes
  • 1-2 tbsp curry powder
  1. Heat a large skillet over medium heat with coconut oil
  2. Add in broccoli and carrots together with water, cover and cook for a 5 minutes
  3. Add in eggplant, zucchini and chickpeas
  4. Cover and cook until the water has evaporated
  5. Add in the chickpeas, coconut milk and spices, cook stirring occasionally for another 5 minutes
  6. Arrange rice rice and curry together on a plate, enjoy!