Chickpea and Vegetable Curry Bowl with Basmati Rice

A hearty and nutritious chickpea and vegetable curry served over fluffy basmati rice.

Ingredients

• 1 medium, cubed Russet Potatoes
• 1 cup, frozen Mixed Vegetables (peas, carrots, beans)
• 1 can (19 oz), drained and rinsed Canned Chickpeas
• 1 cup Pasta Sauce (tomato-based)
• 1 tbsp curry powder, 1/2 tsp garam masala, 1/4 tsp turmeric powder, 1/2 tsp coriander powder Spices & Seasonings (Curry Powder, Garam Masala, Turmeric Powder, Coriander Powder)
• 2 cloves, minced Garlic
• 1/2, finely chopped Yellow Onion
• 1 tsp, grated Fresh Ginger
• 2 tbsp Vegetable Oil
• 1 cup Basmati Rice
• 2 tbsp, chopped Fresh Cilantro
• To taste Salt
• 2 cups Water

Instructions

1. Rinse basmati rice under cold water until water runs clear. Cook basmati rice in a pot with 2 cups of water. Bring to boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and rice is fluffy.
2. Heat vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add yellow onions and sauté until golden brown, about 5 minutes.
3. Add minced garlic and grated ginger. Sauté until fragrant, about 1 minute.
4. Add cubed russet potatoes and frozen mixed vegetables. Cook for 5 minutes, stirring occasionally.
5. Add canned chickpeas, tomato-based pasta sauce, curry powder, garam masala, turmeric powder, coriander powder, and salt. Mix well to combine.
6. Reduce heat to low, cover the pot, and simmer for 20 minutes, or until potatoes are tender and flavors have melded.
7. Stir in fresh cilantro. Taste and adjust salt if needed.
8. Serve hot, spooning the chickpea and vegetable curry over the fluffy basmati rice.

Cuisine: Indian

Suitability: vegetarian

Prep Time: 20 mins

Cook Time: 35 mins

Serving Size: 2

Meal Type: lunch