Thanks to Hulu.com, 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 & Vegetable Curry with Wild Rice, adapted from Minimalist Baker
- 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.
Scoop cooked rice into bowls and spoon the curry on top. If you like it spicy, garnish with more red pepper flakes, and enjoy!