Stranger Foods

Warming chickpea-coconut curry bowl

Serves 2 | Prep 10 mins | Cook 28 mins

This bowl hits all the comfort-food buttons but in a good-for-you way. While the key spice is curry powder, if you don’t have any on hand, you can simply use one-quarter teaspoon each of ground cumin, turmeric, cinnamon, and coriander instead. The broccoli adds texture and loads of benefits, including a major dose of folic acid and vitamin C.

Source: Plant Power Bowels

Ingredients

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Chickpea-coconut curry

1 tbsp avocado oil
1 cup diced tomato
½ cup diced yellow onion
2 cup cooked chickpeas
2 cup broccoli florets
1 can full-fat coconut milk
¼ cup chopped fresh cilantro
1 tsp curry powder
1 clove garlic, minced
¼ tsp cayenne pepper
¼ tsp sea salt
¼ tsp freshly ground black pepper

For serving

2 cup cooked white or brown rice
¼ cup chopped fresh cilantro
½ medium lime, halved

Instructions

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Prepare the chickpea curry. In a medium pot over medium heat, warm the oil. Add the tomato and onion and cook for about , until the onion is translucent, stirring occasionally. Add the chickpeas, broccoli, coconut milk, cilantro, curry powder, garlic, cayenne, salt, and black pepper. Bring to a boil, reduce the heat to medium-low, and simmer the curry for about .
Assemble each bowl with half of the rice, chickpea curry, and cilantro. Garnish with a lime wedge.

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