Coconut Curry Rice Dish
sesame oil, as needed
1/2 yellow onion
3 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon salt and pepper
1 cup long grain rice (I used Trader Joe's Brown Rice Medley)
2 cups vegetable broth
1 (14 ounce) can coconut milk
1 (14 ounce) can chickpeas, drained and rinsed
1 (14 ounce) can diced tomatoes
1 cup frozen peas
1. In a rather large pot, heat the oil over medium and add onions until translucent. Add garlic and dry seasonings, stir and cook for 30 seconds.
2. Stir in rice, broth and coconut milk and bring to boil. Reduce heat to medium and cover. Cook 35-45 minutes until rice is chewy but tender.
3. Stir in chickpeas, tomatoes and peas and adjust seasoning, if needed.
4. Reduce heat slightly and cook 10 more minutes to blend flavors. It's done when the rice is soft and all is delicious!
Top with seeds or nuts.
Source of recipe: This was adapted from the wonderful "Vegan on the Cheap" by Robin Robertson.