Chickpea and Veggie Curry ★★★★★4 reviews

Serves 1 | Prep time: 10 mins | Cooking time: 30 mins

INGREDIENTS

• 1/4 onion (diced)
• 1 small carrot
• 1 cup cauliflower
• 1/4 cup mushrooms
• 1 tsp curry paste (e.g. Madras paste)
• 1 tsp garam masala
• 1/2 cup tinned tomatoes
• 1/2 tsp Massel salt-reduced stock powder
• 1/2 cup frozen peas
• 1/2 cup cooked/canned chickpeas
• Handful of chopped fresh coriander (optional)
• 1/2-1 cup of water, as required
• 1 cup cooked brown rice (1/3 cup uncooked brown rice)

METHOD

1. Start by cooking the brown rice. Rinse the rice first.
   • If you have a rice cooker the general ratio recommended for brown rice is 2 1/4 cups water to 1 cup brown rice.
   • To cook on a stovetop either use the absorption method or boil gently.
     • Absorption: Use the same ratio as above of water to brown rice. Place the water and rice in a saucepan. Bring the water to a boil, reduce to a low heat, cover the pot, and simmer for about 20 minutes or until the rice has absorbed the water. Then let it sit for 5-7 minutes before removing the lid. Fluff the rice with a rice paddle.
     • Gentle Boil: Use a ratio of 1 cup of brown rice to 8 cups of water. Place the water and rice in a saucepan. Bring to a boil, reduce heat and boil gently without the lid for about 20-25 minutes. Remove from heat and drain the water.
2. While the rice is cooking, chop the vegetables (carrot, cauliflower, mushrooms) into large chunks.
3. In a large saucepan fry the diced onion until soft. Add the carrots, cauliflower and mushrooms and continue to cook for about 2 minutes.
4. Add the curry paste and garam masala and continue to cook while stirring for a further minute. Add the canned tomatoes, water and stock powder and bring to a boil.
5. Lower heat and cook on a low simmer, stirring occasionally, for approximately 20 minutes.
6. Stir through the frozen peas and chickpeas. Leave for a further 5 minutes. Remove from heat then stir through the fresh coriander, leaving a little for a garnish.
7. Serve with brown rice.