Vegan Curry Chickpea and Rice
Posted by Tanya Atkins
Cloves Garlic, Cayenne Pepper, Coconut Milk, Black Pepper, Salt, Red Bell Pepper, Ground Cumin, Chickpeas, Curry Powder, Tomatoes, Onion
Made from Inactive Yeast and Loaded with Essential Vitamins and Minerals
Vegan Curry Chickpea and Rice Recipe
This vegan curry chickpea and rice dish is a flavorful and satisfying weeknight dinner or meal prep option. Chickpeas and rice are cooked in a creamy, aromatic curry sauce bursting with spices and flavor. It's also simple to prepare and can be customized with your favorite vegetables or protein sources.
Ingredients
- 2 cloves garlic, minced
- 1/4 teaspoon cayenne pepper
- 1 can coconut milk
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 can chickpeas, drained and rinsed
- 2 tbsp curry powder
- 1 can diced tomatoes
- 1 cup uncooked rice
- 1 onion, chopped
Time Needed
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Instructions
- Cook the rice per the package directions.
- Cook the onion and garlic in a large skillet over medium heat until softened, about 5 minutes.
- Cook for another 2-3 minutes after adding the red pepper.
- Combine the chickpeas, tomatoes, curry powder, cumin, cayenne pepper, salt, and black pepper in a mixing bowl.
- To combine, stir everything together thoroughly.
- Bring the mixture to a simmer after adding the coconut milk.
- Reduce the heat to low and continue to cook for 15-20 minutes, or until the sauce has thickened and the flavors have combined.
- Over cooked rice, spoon the chickpea curry.
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