Vegetable and Chickpea Curry with Basmati Rice

Ingredients

• canned chickpeas 1 cup
• mixed vegetables (cauliflower, peas, carrots) 1.5 cups
• curry sauce 0.5 cup
• basmati rice 1 cup
• olive oil 1 tablespoon

Method

1. Prepare the rice. If you haven't cooked the basmati rice yet, start by rinsing 1/2 cup of dry basmati rice under cold water until the water runs clear. Then, add the rinsed rice to a pot with 1 cup of water. Bring it to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and rice is tender. Remove from heat and let it sit covered for 5 minutes.
   Tip: Rinsing the rice removes excess starch and helps keep the grains separate.
2. Heat the olive oil. Place a medium-sized pan or skillet on the stove over medium heat. Add 1 tablespoon of olive oil and let it warm up for about 1 minute until shimmering but not smoking.
   Tip: Use a pan with a lid to help cook the vegetables evenly.
3. Cook the mixed vegetables. Add 1.5 cups of mixed vegetables (cauliflower, peas, carrots) to the pan. Stir them gently to coat with the oil. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften but still have some bite.
   Tip: If using frozen vegetables, cook a little longer to ensure they are heated through.
4. Add chickpeas and curry sauce. Drain and rinse 1 cup of canned chickpeas. Add them to the pan with the vegetables. Pour in 1/2 cup of curry sauce. Stir everything together to combine well and coat the vegetables and chickpeas with the sauce.
   Tip: Use a mild or medium curry sauce depending on your spice preference.
5. Simmer the curry. Reduce the heat to low and cover the pan with a lid. Let the curry simmer gently for 10 minutes to allow the flavors to meld and the vegetables to become tender.
   Tip: Stir occasionally to prevent sticking and ensure even cooking.
6. Serve the curry with rice. Fluff the cooked basmati rice with a fork. Serve the vegetable and chickpea curry over or alongside the rice on plates or bowls.
   Tip: Garnish with fresh cilantro or a squeeze of lemon for extra freshness if desired.

Pro tips

• Use canned chickpeas to save time, but rinse them well to reduce sodium and remove canning liquid taste.
• If you want to add extra protein, consider stirring in some cooked chicken or tofu.