Chickpea Curry with Basmati Rice and Naan
Flavorful chickpea curry served over basmati rice with a side of warm naan bread. Perfect for a mid-week dinner or a party with vegan friends.
$ Low 40 minutesVegetarianVeganDairy Free
4
Ingredients
- olive oil 2 tbsp
- onion x1 (Finely chopped.)
- garlic cloves x2 (Minced.)
- curry powder 1 tbsp
- can chickpeas 1 can (Drained and rinsed.)
- can diced tomatoes 1 can
- naan bread x4 (Vegan if possible.)
- basmati rice 2 cup (Uncooked.)
- fresh cilantro (Optional) 1 bunch (Finely chopped.)
Instructions
- Firstly, heat the olive oil in a large pan over medium heat and begin cooking your basmati rice according to the package instructions. This usually involves simmering the rice in water for 15-20 minutes until soft and fluffy.
- In the meantime, sauté the finely chopped onion in the hot oil until it turns translucent. This should take about 5 minutes.
- Add the minced garlic and curry powder to the onion. Stir well to mix everything and leave to cook for another 1 minute until the garlic becomes fragrant.
- Now we're ready to add our main ingredients! Add the chickpeas and diced tomatoes (with the juice). Stir everything together and reduce the heat to low. Cover the pan and leave the curry to simmer for 15 minutes.
- While the curry is simmering, warm up your naan bread in the oven or on a griddle. Just make sure to keep an eye on them so they don't burn.
- By now your rice should be cooked and ready to serve. Spoon the rice onto a plate or shallow bowl, ladle the chickpea curry over the top, and serve each plate with a piece of warmed naan bread. For added flavor and color, sprinkle some of the chopped fresh cilantro over the top.