Vegan Chickpea Curry with Coconut Milk

Here's a delicious and hearty Vegan Chickpea Curry with Coconut Milk served with Konjac rice. This plant-based recipe is full of flavor and perfect for those looking for a satisfying, low-calorie, and gluten-free meal. Konjac rice, made from the konjac plant, is a great alternative to traditional rice for those who want to reduce their carb intake.

Vegan Chickpea Curry with Coconut Milk

Ingredients:

For the Chickpea Curry:

• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (14 ounces) diced tomatoes (or use fresh tomatoes, diced)
• 1 can (14 ounces) coconut milk
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika
• Fresh cilantro leaves for garnish

• 1 packet of RawRice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Rinse the RawRice thoroughly in a colander under cold running water.
2. Heat a non-stick skillet over medium-high heat and add olive oil.
3. Add the rinsed konjac rice to the skillet and sauté for about 5-7 minutes, or until most of the moisture has evaporated and the rice starts to dry out.
4. Season with salt and pepper to taste. Set aside.
5. In a large pan or skillet, heat the coconut oil over medium heat.
6. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
7. Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
8. Add the curry powder, ground cumin, ground coriander, turmeric powder, and paprika to the pan. Stir well to coat the onions and garlic with the spices.
9. Pour in the diced tomatoes (with their juices) and coconut milk. Stir to combine.
10. Add the drained chickpeas to the mixture and season with salt and pepper. Stir well.
11. Reduce the heat to low, cover, and let the curry simmer for about 15-20 minutes, allowing the flavors to meld together. Stir occasionally.
12.  Spoon the RawRice onto serving plates.
13. Ladle the hot chickpea curry over the rice.
14. Garnish with fresh cilantro leaves.

Love,

Sam