Chickpea and Vegetable Curry with Wild Rice

4 Dec

Thanks to Hulu, I’ve been watching a LOT of Gordon Ramsay shows. I discovered his show, “The F Word,” from 9 years ago and I have been binge watching like crazy! Beyond that, I’m addicted to “MasterChef Junior” AND “Hell’s Kitchen”….yeah, I love watching cooking shows.

One thing I’ve noticed is that British people really love their curries. Red, yellow, or green, hot & spicy or mild & savory, it’s apparently a big deal over there. Whereas in the US, it’s very much a thing confined to Indian restaurants, which are few and far between. But I know how good a tasty curry can be, especially on a cold winter night. So with the inspiration of Chef Ramsay and the help of the internet, I came up with this healthy, flavorful and vegan curry dish, served with a hearty wild rice. Don’t feel confined by the vegetables I used – you can adjust this to your tastes and use carrots, broccoli, mushrooms, snap peas, cauliflower, green peas, anything! It’s hard to screw this up, and you don’t even need a special curry paste, so get cooking!
Chickpea and Vegetable Curry with Wild Rice |

Chickpea & Vegetable Curry with Wild Rice, adapted from Minimalist Baker

Serves 4

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 can chickpeas, rinsed & drained
  • 1 bell pepper, diced
  • 1 tsp ground ginger
  • 1 can diced tomatoes (or 1 cup chopped fresh tomatoes)
  • 1 tbsp curry powder
  • 1 tbsp turmeric
  • 1/2 tbsp chili powder
  • 1 tsp red pepper flakes
  • 1 can full fat coconut milk
  • 1 C veggie stock
  • 4 green onions, chopped
  • sea salt & fresh black pepper
  • 1 C wild brown/black rice
  • 2.5 C water

Begin by cooking your rice. Use a rice cooker for hands-off cooking, or follow package directions to cook in a pot on the stove.

Meanwhile, heat oil in a large saucepan over medium. Cook onion, garlic, ginger, chickpeas, and bell pepper for about 5 minutes. Season with a bit of salt and pepper and stir frequently.

Add the tomatoes, curry powder, turmeric, chili powder and red pepper flakes. Stir and cook another 2 minutes. Now add the coconut milk and the veggie stock. Mix well and bring to a boil. Reduce heat and let simmer 20 minutes, uncovered.

Add a bit more salt and pepper to taste and stir in the chopped green onions. Cook another 3-5 minutes until desired consistency is reached. If your rice isn’t quite done, let the curry sit on low heat until it’s finished.

Chickpea and Vegetable Curry with Wild Rice |

Scoop cooked rice into bowls and spoon the curry on top. If you like it spicy, garnish with more red pepper flakes, and enjoy!


2 Responses to “Chickpea and Vegetable Curry with Wild Rice”

  1. genevieve y December 4, 2014 at 11:24 am #

    I love curries! They’re especially comforting on a cold day. I don’t know if you’ve seen the latest episode of Masterchef Junior, but I was very sad and disappointed to see the two go home! I thought they were the best on the show. I’ve left the names out, just in case you haven’t seen it yet! Would hate to spoil it for you 😉

    • xtinaluvspink December 4, 2014 at 12:09 pm #

      I have seen it! It was sad, but I wasn’t surprised. I’m rooting for Abby!!

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