This dinner is perfect for the winter months. The spices in the curry will warm you up and the coconut milk adds a richness to the rice. I adapted both recipes from Dreena Burton’s Eat, Drink & Be Vegan. Feel free to use whatever veggies you have on hand, but I like the combination of beets, carrots and kale — very colorful and nutritious!
Colorful Chickpea Tomato Curry — recipe adapted from E,D&BV
- 1 tbsp. olive oil
- 1 large onion, diced
- 1 cup carrots, chopped
- 1 cup beets, skins removed and chopped
- 2 large garlic cloves, minced
- 1 tsp. sea salt
- 2 tsp. fresh ginger, grated or minced
- 1 tbsp. curry powder
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. ground turmeric
- 1/8 tsp. ground cloves
- 1 28 oz. can/jar of diced tomatoes
- 1 3/4-2 cups cooked chickpeas
- 1/2 tsp. agave nectar or maple syrup
- 1/2 cup kale, chopped
In a large pot on medium-low, combine oil, onion, carrots, beets, garlic, salt, ginger, curry powder, coriander, cumin, turmeric and cloves. Cover and cook for 10 minutes, stirring occasionally. Add tomatoes, chickpeas and agave nectar (or maple syrup). Increase heat to a boil, cover and reduce heat to low for 20-25 minutes. Add kale and cook for another 5-7 minutes. Serve over a grain, like coconut-lime basmati rice (recipe follows).
Yield: 4-6 servings
Coconut-Lime Basmati Rice — adapted from E,D&BV
- 1 cup dry brown basmati rice, thoroughly rinsed
- 1/2-3/4 can coconut milk + water (see note below*)
- 1/2 cup water
- 2 tbsp. lime juice
- 1/4 tsp. sea salt
*Instead of using light coconut milk, which is what Dreena calls for in the recipe from E,D&BV, I used regular full-fat coconut milk, but I only used 3/4 of a can of coconut milk and filled the rest of the can with water. This is a great recipe to make when you are making something else that only calls for 1/4 cup or so of coconut milk and you’re looking for a use for the rest of the can. Just a thought. Or you can just use 1 can of light coconut milk.
In a saucepan, combine rice, coconut milk, water, lime juice and salt. Bring to a boil, stir, then cover, reduce heat to low, and cook for 35-45 minutes, until liquid is absorbed and rice is cooked through. You might need to cook it longer than 45 minutes — check it and continue cooking if there is too much liquid. Once liquid is absorbed and rice is cooked through, turn off heat and let sit for 4-5 minutes with the lid on. Fluff with a fork and serve warm with a main dish.
Yield: 4 servings