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Coconut Curry Rice Dish

What you need: 

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

What you do: 

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.

Preparation Time: 
5 minutes, Cooking time: 50 minutes
Cooking Time: 
50 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

It was ok. The blend of flavors was really promising but the coconut  milk was way too strong and rich for me . .  and I only used 1/2 a can. So I would recommend cutting down the total water/liquid by at least 1 cup (because it was still quite mushy for me) and then also cut down on the coconut milk.

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This is my new favorite meal.  It's so easy and so delicious.  I don't have any coriander, but did everything else.  Even my kids liked it!

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