- 1 cup of basmati rice
- Olive oil
- 1 broccoli
- 3 chopped carrots
- 1 1/4 cups of dry red lentils
- 1 onion
- 1 can of coconut milk
- 1 can of chickpeas
- 2 1/2 cups of vegetable stock
- 2 cups of water
- 3 tablespoons of tomato passata
- Array of spices (I usually mix: 3 teaspoons mild curry, 1 teaspoons of pepper, pinch of sea salt, 1 teaspoon cinnamon, 1 teaspoon of cayenne pepper, 1 1/2 teaspoons of powder garlic)
Method
For the rice: add 2 cups of water and get it to boil. Add a pinch of salt and the cup of rice and lower the heat. When almost all the water has evaporated, turn off the heat and cover the pan.For the curry: In a food processor chop the carrots and the onion. Add olive oil to a saucepan and the chopped mixture let the onions get golden. Add the vegetable stock, the lentils, the drained chickpeas, the tomato passata, the seasoning, and let it cook for 5 minutes. Add the coconut milk and let it cook on medium to low heat for 10-15min. Add the broccoli around 5-7min before the end.
