Looking for a healthy and easy weeknight dinner that is quick to prepare, go for chickpea curry. Perfect plant based dish for vegans that’s bursting with flavor.
Looking for a healthy and easy weeknight dinner that is quick to prepare, go for chickpea curry. Perfect plant based dish for vegans that’s bursting with flavor.
Ingredients
6 OZ / 170 G yellow onion
2 EA garlic cloves
1 TSP ground cumin
1 TSP coriander
1 TSP sweet paprika
0.5 TSP chili flakes
1 TBSP vegetable oil
2 TBSP tomato paste
15 OZ / 420 G canned chopped tomatoes
4 OZ / 120 ML vegetable broth
16 OZ / 450 G cooked chickpeas
15 OZ / 420 G coconut milk
1 TSP salt
1 TSP pepper
12.5 OZ / 350 G rice
7 OZ / 200 G avocado, for garnish
92.5 OZ / 2625 ML water
Directions
Place the simmering basket in the mixing bowl and add rice. Add water or broth according to your preference into the mixing bowl. Remove the measuring cup and cook for 30 minutes / 212°F|100°C / speed 1. Decant into another bowl and keep warm.
Peel and halve yellow onion and garlic, and add it to the mixing bowl. Remove the measuring cup and chop for 5 seconds using TURBO button. Use spatula to scrape down the sides of the bowl.
Add 1 tbsp vegetable oil, remove the measuring cup and sauté for 5 minutes / 250°F|120°C / speed 1.
Add cumin, coriander, sweet paprika, chili flakes and tomato paste to the mixing bowl. Remove the measuring cup and cook for 5 minutes / 250°F|120°C / speed 1.
Add tomatoes and vegetable broth to the mixing bowl. Remove the measuring cup and cook for 20 minutes / 212°F|100°C / speed 1.
Insert the measuring cup and blend for 20 seconds / speed 6.
Add chickpeas and coconut milk to the mixing bowl. Remove the measuring cup and cook for 5 minutes / 212°F|100°C / speed 1 / stir. Season with salt and pepper to taste.
Slice one avocado and serve the curry together with rice. Enjoy you dish!
