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
- 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!