One night I was making Dirty Rice and was suddenly inspired to make it into a complete meatless meal by adding chickpeas. I also changed the cooking method and added a packet of thai curry paste. Oh wow thank you to the divine being that inspired me because this was the best meal I’ve manifested in a while.
It’s wonderful as a main course for a vegan diet. If you’re not vegan I recommend sprinkling with some crumbled feta cheese (see condiments). If you like meat you can add a cup or so of cubed chicken with the garlic in step 4 and saute for 2 minutes instead of 30 seconds.
Ingredients
1 Tbsp coconut oil
1 large carrot
1 medium yellow onion
1 stalk celery (optional)
3/4 C chopped red cabbage
1-14 oz can chickpeas (aka garbanzo beans), drained
2 C fresh broccoli
2 C fresh cauliflower
1-1/2 C long grain brown rice
2 C vegetable stock (pre-made is fine)
2-1/2 C of water
2 Tbsp of garlic
1 packet of thai curry paste
Optional condiments: olives, chopped scallions, toasted pine nuts, cilantro, crumbled feta cheese (not dairy free!)
Tools
Rice cooker or medium sauce pan with cover
Wooden spoon for stirring rice if needed
12″ skillet
Spatula
Cutting board or mat
Sharp medium chef’s knife
Set of measuring spoons
Liquid measuring cup
Dry measuring cup
Directions
- Make brown rice according to package directions using 2 cups of vegetable stock + 1 C filtered water as the liquid. A rice cooker is ideal (I love my Aroma brand rice cooker) but if you don’t have one, the regular pan method is fine.
- Trim and chop carrot, onion, cabbage, and celery.
- Put a 10″ skillet on medium heat and add coconut oil, carrots, onions, cabbage, and celery. Saute for 3-5 minutes until the onions become translucent. In the meantime trim and chop garlic.
- Add garlic, and saute for another minute or two.
- Add chickpeas, curry paste, and 1-1/2 cups of water and bring to a boil while stirring to break down the paste.
- Cover and reduce heat to low.
- Meanwhile, chop broccoli and cauliflower into bite-size pieces.
- Simmer 10 minutes, then lift cover and quickly add the cauliflower and broccoli. Don’t stir.
Re-cover immediately. - Simmer 10 minutes longer, or until broccoli and cauliflower are just tender (not soft).
- Stir to blend and serve over rice with suggested condiments.
Photos
Step 3 – Saute veggies
Step 5 – Add chickpeas and paste
Step 10 – All done, ready to serve over rice
Nutrition Info
Nutritional Value of Brown Rice (1 cup cooked)
216 Calories
1.8 g Total Fat
0 g Cholesterol
10 mg of Sodium
84 mg of Potassium
45 g Total Carbohydrates
5 g Protein
Nutritional Values of Stew (1/2 cup)
161 Calories
2 g Total Fat
0 mg Cholesterol
244 mg Sodium
367 mg Potassium
20 gr Carbohydrates
10 g Protein