Red Curry Chickpeas & Broccoli Rice
Red Curry Chickpeas & Broccoli Rice is the perfect vegan weeknight dinner idea! Healthy, veggie-packed rice and chickpeas in coconut curry sauce!
Equipment
Ingredients
FOR THE CHICKPEAS
- 2 tablespoons red curry paste
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon pepper
- 2 15-ounce cans chickpeas drained and rinsed
- 1 cup coconut milk from a can
FOR THE BROCCOLI RICE
- 1 tablespoon olive oil
- 1 head broccoli cut in small pieces
- 1/2 yellow onion diced
- 1 large carrot diced
- 1/2 cup corn
- 1/2 teaspoon ginger powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 2 cups leftover cooked rice
- 1-2 tablespoons low sodium soy sauce to taste
- 1 tablespoon sriracha optional
FOR SERVING
- green onion chopped
- sesame seeds
Instructions
- Combine all of the chickpea ingredients (except for the coconut milk) in a bowl and mix to combine.
- Heat a skillet over medium heat and add the chickpeas. Cook for 5-7 minutes, stirring frequently. You want the chickpeas to get a slight char. Pour in the coconut milk and bring to a boil. Lower heat and simmer until ready to serve.
- Heat the oil in another skillet over medium heat. Add the broccoli, onion & carrot and cook down for 3-5 minutes, or until the veggies start to get tender. Add the corn & dry seasonings and cook for another minute.
- Pour in the rice, soy sauce & sriracha and mix to combine. Cook for another couple minutes - you want the rice to be heated through and the veggies to be tender. Taste and adjust the seasonings as needed.
- To serve, add rice to each bowl and top with chickpeas, green onion and sesame seeds.
Video
Nutrition
Calories: 578kcal | Carbohydrates: 74g | Protein: 21g | Fat: 25g