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!
Servings: 2
Ingredients
- 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
Instructions
- Heat a large skillet over medium heat with coconut oil
- Add in broccoli and carrots together with water, cover and cook for a 5 minutes
- Add in eggplant, zucchini and chickpeas
- Cover and cook until the water has evaporated
- Add in the chickpeas, coconut milk and spices, cook stirring occasionally for another 5 minutes
- Arrange rice rice and curry together on a plate, enjoy!
