Vegan Chickpea Coconut Curry

🥘 Ingredients

• basmati rice
  1 c
• black pepper
  1 tsp
• cauliflower rice
  24 oz
• chickpeas
  2 unit
• cilantro
  ½ oz
• coconut milk
  2 unit
• cooking oil
  1 tsp
• curry powder
  2 tbsp
• garam masala
  1 tsp
• garlic
  2 clove
• ginger
  2 thumb
• green beans
  12 oz
• onion
  2 unit
• salt
  1 tsp
• sugar
  1 tsp
• veggie stock concentrate
  4 unit

🍳 Cookware

• small pot
• large pan

1. 

   1

   In a small pot , combine basmati rice , ¾ cup water (1½ cups for 4 servings), and a pinch of salt . Bring to a boil; cover and reduce heat to low. Cook until rice is tender, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   basmati rice: 1 c, salt: 1 tsp
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add cauliflower rice and a pinch of salt. Cook, stirring occasionally, until softened and any excess liquid has absorbed, ⏱️ 8 minutes . Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Keep covered off heat until ready to serve. (Save basmati rice for another use.)

   cooking oil: 1 tsp, cauliflower rice: 24 oz
3. 

   3

   Wash and dry produce.
4. 

   4

   Trim green beans if necessary; halve crosswise. Halve, peel, and thinly slice onion . Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4 servings). Peel and mince or grate garlic . Roughly chop cilantro .

   green beans: 12 oz, onion: 2 unit, ginger: 2 thumb, garlic: 2 clove, cilantro: ½ oz
5. 

   5

   Heat a drizzle of oil in a large pan over medium-high heat. Add green beans, onion, salt, and black pepper . Cook, stirring occasionally, until veggies are softened, ⏱️ 6 minutes .

   black pepper: 1 tsp
6. 

   6

   Stir in minced ginger, garlic, curry powder , and half the garam masala (all for 4 servings). Cook, stirring, until fragrant, ⏱️ 1 minutes .

   curry powder: 2 tbsp, garam masala: 1 tsp
7. 7

   Stir in chickpeas and their liquid, coconut milk (thoroughly shake in container before opening), veggie stock concentrate , and ½ tsp sugar (1 tsp for 4). Bring to a simmer, then reduce heat to low; cook, stirring occasionally, until thickened, ⏱️ 5 minutes . (TIP: If curry seems too thick, stir in a splash of water.) Taste and season with salt and pepper if desired.

   chickpeas: 2 unit, coconut milk: 2 unit, veggie stock concentrate: 4 unit, sugar: 1 tsp
8. 8

   Fluff rice with a fork.
9. 9

   Divide rice and curry between bowls; garnish with cilantro. Serve.