Coconut Milk Chickpea Curry

Ingredients

• 300 g Chickpeas, canned
• 2 pcs Carrot, grated
• 1 pcs Big onion, finely chopped
• 3 pcs Garlic clove, minced
• 470 ml Coconut milk, low-fat
• 2 tbsp Curry powder
• 180 g Brown rice

Method

1. Cook the brown rice in water with salt according to the instructions on the package. Keep it warm.
2. Heat the oil in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent.
3. Add the crushed garlic and mix with ground turmeric, ground coriander, curry powder, and optionally cayenne pepper.
4. Toss in the carrot. Sauté it for a few minutes until it's soften.
5. Add the drained chickpeas to the skillet, then pour in the coconut milk. Stir and simmer for an additional 10-15 minutes until the flavors meld.
6. Season with salt and pepper to taste.
7. Serve the coconut chickpea curry over the cooked brown rice.
8. Garnish with fresh coriander or parsley before serving.