Sri Lankan Chickpea Curry with Brown Rice
Cook time: 30 mins
This Sri Lankan Chickpea Curry is bursting with flavour, and is perfect for dinner during the cooler months. It is packed full of turmeric, fenugreek and black peppercorn, perfect for creating a delicious aromatic curry.
What nutrients are in this dish?
Chickpeas are a legume with excellent health benefits, they are rich in fibre, which feed the ‘good’ gut bacteria promoting gut health, they are also abundant in vitamins and minerals such as iron, folate, manganese, and phosphorus. They are also a great source of protein.
Brown rice is a wholegrain that is rich in magnesium, an essential mineral that is used in over 350 biochemical reactions in the human body. Brown rice is loaded with powerful antioxidants, which can promote health and reduce the risk of disease. Brown rice is also high in fibre, protein, iron, carbohydrate, potassium, and phosphorus.
- 10 tsp Sri Lankan Spice Paste – Zest Byron Bay
- Absolute Organic Coconut milk
- ½ sweet potato, chopped into cubes
- 1 zucchini, sliced and then halved
- 3 small potatoes
- 1 small brown onion
- 2 cups of OWN Bulk-foods Brown Rice
- ½ cup of spinach
- 1 can of Global Organics Chickpeas
- ½ tbsp olive oil
- Put 2 cups of rice and 2 cups of water in a medium saucepan. Bring to boil, and then reduce heat to low (3) and simmer for 30 minutes with lid on.
- In a large saucepan heat up the olive oil, then add in the onion and sauté on medium heat.
- When the onion is fragrant add the Sri Lankan spice paste and stir, then add in the can of coconut milk.
- Add in the potatoes to the saucepan and bring to a boil. Reduce the heat to low/medium and put a lid on and simmer for 15 mins.
- After 15 minutes check the potatoes, if tender add in the zucchini and chickpeas and mix thoroughly. Close the lid and simmer for a further 5 mins.
- When the rice is done, serve into 3 or 4 bowls.
- Stir the spinach through the curry until it wilts slightly, and then serve the curry over the rice.
Recipe by: Maddie Bingham