This is such a fast, easy meal to whip up for your family during the busy work week, or to make ahead and freeze for when microwave meals are in order. Plus, it is less than $1.50 per serving according to Robin Robertson, author of the cookbook this recipe came from: Vegan on the Cheap.
1 tablespoon olive oil
1/2 minced onion
1 garlic clove, minced
2-3 teaspoons hot or mild curry powder
1 cup brown rice
1/2 vegetable stock
1 13 ounce can unsweetened coconut milk
salt and pepper
1 1/2 cups cooked chickpeas
1 14.5 oz can diced tomatoes, drained
1/2 cup thawed frozen peas (I used cut up celery because I didn’t have peas at home)
1/3 cup unsalted roasted cashews for serving
1. In a medium saucepan, heat the oil over medium heat. Add the onion, cover, and cook until softened (about 5 minutes. Stir in the garlic and curry powder and cook for 30 seconds.
2. Stir in the rice, then add the stock and coconut milk and bring just to a boil over medium-high heat. Reduce heat to medium and season with salt and pepper to taste. Cover and simmer until the rice is tender, 35-45 minutes.
3. Stir in the chickpeas, tomatoes, and peas (or celery). Adjust seasonings as necessary. Cook, uncovered, to allow flavours to blend, about 10 minutes. Serve hot, sprinkled with cashews.