-
-0.jpg)
Oatmeal Pumpkin Muffins
-
Lemon Carrot Raisin Bread with Lemon Glaze
-
%20(1024x681)-0.jpg)
Vanilla Cinnamon Apple Sticky Buns
-
Cinnabon Cinnamon Rolls
-
Double Double Animal Style
-
Vegan Tacos
-
Homemade Sushi
-
Crab BLT
-
-0.jpg)
Grilled Vegan Bean Burger
-
Barbecued Seitan Ribs
-
Roasted Tomato and Basil Tart
-
Vegan Farmhouse Vegetable Soup
-
Thai Drunken Noodles
-
KFC Fried Chicken
-
Kansas Pulled Pork
-
Vegetable Pot Pie
-
Baked Ratatouille
-
Hungarian Goulash
-
Roasted Garlic Crab and Noodles
-
Fettuccine and Lentil Sauce
-
Layered Eggplant Parmesan
-
Meatloaf
-
Eritrean Chicken
-
Churros and Chocolate Sauce
-
Refreshing Lime Cooler Cookies
-
Apple Pie with Crumb Topping
-
Classic Lemon Bars
-
Homemade Caramel Popcorn
-
Vegan Chocolate Mousse Torte
-
Lemon Debutante
-
Deliciously Perfect Apple Pie
-
Chewy Peanut Butter Hershey's Kiss Blossoms
-
Szechuan French Green Beans
-
Parsley Potatoes
-
Baked Meatballs
-
Guacamole
-
Chevy's Salsa
-
Gluten Free Peach Cobbler
Curried Rice & Chickpeas
Curry is able to change a simple dish into something dynamic. I used to make a Coconut Rice dish with chickpeas and green peas. Delicious. I decided to mix things up by adding in some red curry paste and tomatoes…can you say, “More Delicious”? Yes, it turned my ordinary Rice & Peas dish into something extraordinary.
Delicious Rating: This is a great curry recipe. Again it is a one pot meal, which I am a big fan of because they are usually easy recipes to cook up for dinner. The leftovers got time to blend the flavors and give it more depth which made it taste even better the next day. If you aren’t a big fan of curry, leave it out along with the tomatoes leaving a great coconut rice dish.
FOR RECIPE & PHOTO GUIDE CLICK →
Curried Rice & Chickpeas
Author: CookEatDelicious.com
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Yields: 4 bowls
This is a Vegan Recipe!
Ingredients
- 1 tbsp olive oil
- 1 small onion, minced
- 1 clove of garlic, minced
- 4 tsp red curry paste
- 1 cup white rice
- 1 cup vegetable stock
- 1 can coconut milk
- 1 can of chickpeas/garbanzo beans, drained & rinsed
- 15 ounces diced tomatoes, (if canned, drain)
- 1 cup green peas
- Salt & Pepper to taste
- ⅓ cup cashews, chopped
Instructions
- Heat olive oil over medium heat in a medium saucepan.
- Add in onion, cover and cook for 5 minutes.
- Add in garlic and curry paste and cook for an additional minute.
- Stir in rice.
- Add vegetable stock and coconut milk and bring mixture to a boil.
- Reduce heat to simmer, season with salt & pepper to taste, cover and cook for 40 minutes.
- Stir in chickpeas, tomatoes, and green peas.
- Cook for an additional 10 minutes.
- Serve hot, sprinkled with cashews if you wish.
This is 4 tsp of red curry paste. That may be pretty hot of some, I felt I could have added more. Really adjust to what you think the heat level of curry you can take.
The added cashews give a nice crunch and creaminess to the dish.
Delicious!
