Chickpea Potato Curry and Brown Rice Recipe

Curries are super convenient when transitioning to a plant-based diet. Simply chop up your veggies, then sauté them in curry paste, coconut milk, and tomato sauce! Finally, pair with a serving of rice, and enjoy.

Chickpea Potato Curry and Brown Rice

Chickpea Potato Curry

• 3 potatoes (medium, peeled and roughly chopped)

• 1.5 cups chickpeas (jarred or canned)

• 1 green bell pepper (seeded and chopped (large pieces))

• 1 onion (small, chopped (large pieces))

• 3 cloves garlic (minced)

• 0.5 jalapeño pepper (finely diced)

• 1 tbsp curry paste (yellow)

• 0.75 cup coconut milk (canned)

• 2 tbsp tomato paste

• 1 tsp cumin

• 2 tbsp cilantro (fresh)

• 1 tsp turmeric (powder)

• 1 tsp ginger (minced)

• 1 tsp sea salt

• 0.5 tsp. black pepper (freshly ground)

• 1 tsp olive oil

Brown Rice

• 2 cups brown rice (raw)

• 4.5 cups water (filtered)

• 1 tsp sea salt

Chickpea Potato Curry

1. Heat a pan and grease with olive oil.

2. Add the curry paste, cumin, turmeric, and ginger. Stir fry everything together for 2 minutes, over a medium flame. Don't let your spices burn.

3. Add your prepped potatoes, 0.25 cups filtered water and your tomato paste. Cook until the potatoes are soft.

4. Add your green bell pepper, onion, garlic, and jalapeño. Continue cooking until all veggies are soft.

5. Drain the liquid from your can or jar of chickpeas, and add to the pan. Let them simmer for about 7 minutes, on a low flame.

6. Add your coconut milk and fresh cilantro, incorporating them into the mix

Brown Rice

1. Boil your water in the pot, and add your salt.

2. Wash and drain your rice, and toss in the boiling water. Cook for about 40 minutes, until it's completely soft and fluffy. Lower the temperature once the water is no longer visible on the surface, and cover until ready.

To Serve

1. Distribute your rice evenly among your serving bowls, and add 2 laidles of curry over each. Garnish with some extra fresh cilantro.

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