Vegetable and Chickpea Curry with Basmati Rice Chickpea and Vegetable Curry with Rice

Rinse the basmati rice in a fine-mesh sieve until the water runs clear. In a medium saucepan, combine the rice with 400 ml water and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until the rice is tender and the water is absorbed. Remove from heat and let stand covered for 5 minutes.

While the rice cooks, finely dice the onion, mince the garlic, and grate the ginger. Peel and dice the carrot into small cubes. Cut the cauliflower into bite-size florets.

Heat the olive oil in a large pot over medium heat for 1 minute. Add the diced onion and cook for 3–4 minutes until translucent and fragrant.

Add the minced garlic and grated ginger to the pot, stir, and cook for 30 seconds until fragrant.

Stir in the curry powder and turmeric, cooking for 1 minute until the spices are toasted and aromatic.

Add the diced carrot, cauliflower florets, drained and rinsed chickpeas, and coconut milk to the pot. Stir to combine. Season with salt. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and cook for 15–20 minutes until the vegetables are tender and the sauce has thickened slightly.

Taste the curry and adjust salt if needed. Serve the curry over the steamed basmati rice.