Harvest Vegetable & Chickpea Curry

This simple & scrumptious curry recipe is a great vegetarian option that even the most sceptic non-vegetarians will love!

2 cups brown rice
1 cup green cabbage, shredded

2 cups cauliflower florets

1½ cup green beans, cut in half

3 medium carrots, chopped

1 large sweet potato, cubed

1 white onion, chopped

2 cloves garlic, chopped

1 can chickpeas

2 can coconut milk

2 tbsp curry powder

1 1/2 tbsp cumin

1 tsp tumeric

1 tsp cinnamon
½ tsp cayenne pepper

2 tbsp coconut oil

Preparation:

Bring a pot to a boil, add brown rice and simmer for 35-40 minutes.

In a saucepan, sautee coconut oil, onion, garlic, sweet potato and carrots on medium for 5-7 minutes. Then add curry, cumin and cinnamon to sautéed vegetables. Add 2 cans of coconut milk, chickpeas, green beans and 1/2 -1 cup of water to pan with sautéed vegetables, until vegetables are covered with liquid. Simmer for 20-25 minutes.

Serve over brown rice.

<-- Back To Recipe Listings