This Tomato Coconut Curry with Parsley Chickpeas is 100% my husband's creation – he just used what we had in the fridge to put together this yummy recipe: chickpeas, rice, vegetables, coconut milk, tomato paste, herbs and spices. Now this dish is one of our absolute favorites!
Equipment
- 1 sharp knife
- 1 cutting board
- 1 pot
Ingredients
- 2 cups green cabbage
- 1 cup cauliflower
- 1 cup broccoli
- 2 small tomatoes
- 1/2 cup leek
- 1/2 medium yellow onion
- 3-4 garlic cloves chopped
- 1/2 cup tomato paste
- 1/2 cup coconut cream or milk
- 1/2 tbsp curry powder
- salt to taste
- 2 cups cooked brown rice
- 2 cups cooked chickpeas
- 1 handful chopped parsley
- salt, black pepper, garlic powder to taste
Instructions
- Chop all the vegetables and sauté in olive oil for 5 minutes.
- Add salt, black pepper, curry powder, tomato paste, coconut milk, and let simmer for another 5 minutes.
- In a separate pan sauté cooked rice and chickpeas together in olive oil.
- Toss in a handful of chopped parsley, salt and garlic powder.
- Just heat through – once it's hot, it's ready to be served.
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