This is a really easy meal to cook for large amounts of people or hungry teen sons who have a limitless appetite. Also you can adjust the spice level to your taste ranging from mild to hot, I make it medium spiced. Another plus is this is a one pot dinner apart from the cooking the rice of course.
Ingredients ( serves 6 ).
600g brown rice
1 Tbsp coconut oil or oil of your choice
2 x 400g tinned Chick peas
2 x 409g chopped tomatoes
1 x 400ml tin coconut milk
2 x white onion sliced
6 x garlic cloves finely grated
1 1/2 inch pieces fresh ginger finely grated
1 Tbsp cumin
1 Tsp garam masala
1 Tbsp curry powder
1 Tsp hot chilli powder
1 Tsp ground coriander
1 Tsp turmeric
1 Tbsp tomatoes purée
1 Tbsp chai seeds ( most super markets sell these )
Fresh coriander ( half for the sauce ) keep some aside to serve
1 Zucchini ( courgette ) sliced and quarter
1 large green pepper sliced and diced
2 cups frozen sweet corn
2 cups frozen peas
200g cherry tomatoes halved
1. Add the coconut oil to a large deep pan and melt.
2. Add the onion with a splash of water to the pan and cook gently until soft then add the garlic and ginger and cook for a further 3 minutes.
3. Now add the zucchini and peppers and cook for a further 2 minutes.
4. Add all of the spices and stir to coat the zucchini and peppers.
5. Add the two tins of chopped tomatoes and drained chickpeas and cook until everything is simmering, then sprinkle in the chai seeds
6. Add the tinned coconut milk and continue to maintain a gentle simmer
7. Add the tomato purée stir through and maintain a gentle simmer for approximately 10 minutes.
8. Add peas, coriander and sweet corn and continue to simmer for another 5 minutes. The sauce should now resemble a thick but saucy consistency, have a taste test and adjust any spices to your personal taste.
Once everything is pipping hot it’s ready. Turn the heat down to low and cook your rice according to packet instruction.
Once the rice is cooked, your ready to plate up, don’t forget to top with the remaining coriander.