Comfort and nutrition can go hand in hand – this coconut chickpea curry with broccoli and turmeric basmati rice is a top example.
Serves 4
1 hr 10 mins
Ingredients
- 4 tbs extra-virgin olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tbs fresh ginger, minced
- 2 ripe tomatoes, diced
- 1 red capsicum, diced
- 200ml vegetable stock
- 600g canned cooked chickpeas, drained and rinsed
- 1 broccoli, cut in small florets
- 2 tsp garam masala
- 2 tsp sweet paprika
- 300ml canned coconut milk
- Juice of 1 small lime
- 1¼ cups (240g) basmati rice
- 1 tsp turmeric powder
- Fresh coriander, chopped, to serve
- Fresh chives, chopped, to serve
Method
1
Heat half the olive oil in a large saucepan over medium-high heat. Add in the onion, minced garlic and ginger and stir until fragrant, about 5 minutes.
2
Add the tomatoes, capsicum and stock to the saucepan and cook, stirring, until the vegetables are tender, about 10 minutes.
3
Add in the chickpeas, broccoli, garam masala and paprika and stir to combine. Add in the coconut milk and bring to a boil, then reduce the heat to medium-low and simmer for a further 10 minutes.
4
Remove the curry from the heat. Squeeze lime juice on top and season to taste with sea salt and black pepper. Stir to combine.
5
For the rice, heat the turmeric and remaining olive oil in a medium saucepan over medium heat. Cook for a few minutes, then stir through the rice until the grains are lightly coated. Add 2½ cups of water and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes. Remove from the heat and set aside, covered, for 5 minutes.
6
Serve in a deep dish with turmeric basmati rice, garnished with fresh coriander and chives.
