CHICKPEA CURRY

BY Ceres Organics

vegan   

Ready in 30 minutes | Serves 4


Ingredients

½ small pumpkin or buttercup, cubed

1 cup Organic Basmati Brown Rice

2 tablespoons Organic Coconut Oil, Virgin Cold-Pressed

2 cups onions, chopped

3 cloves garlic, minced

1 tablespoon curry paste

1 can Organic Coconut Milk

2 cans Organic Chickpeas (Garbanzo Beans) (drained)

2 tablespoons Organic Tamari Soy Sauce

1 handful fresh coriander, roughly chopped

lime wedges, to serve

Method

First preheat your oven to 220°C. Place the pumpkin and a tablespoon of oil on a baking tray and toss to coat. Bake for around a half hour, or until your pumpkin is tender.

Rinse rice until the water runs clear. Use two cups of water or stock for every cup of rice. Bring to the boil, then turn down to simmer and cover. The rice will cook down and absorb all the water in about 20-25 minutes. Let stand while you prep the rest of your meal.

Heat oil in a pan over a medium heat. Add the onions and gently sauté until translucent and lightly browned. Add the garlic and continue to sauté until soft.

Add the curry paste and a quarter of the coconut milk, stirring until curry is dissolved. Add chickpeas, pumpkin, soy sauce and the remaining coconut milk, bring to a boil and cook 3-5 minutes. Take off heat and stir through the coriander.

Serve with cooked rice, lime wedges and additional coriander leaves.