Name: Coconut Ginger Curry Brown Rice Bowl
Cook time: 25 min
Total time: 25 min
Cuisine: dinner
Ingredients: 1 13.5-ounce can light coconut milk; 1 15-ounce can chickpeas, drained and rinsed; 1/2 large onion, diced; 1/2 tablespoon olive oil; 3 cups broccoli florets, chopped; 1/2 cup roasted cashews, chopped; 3/4 teaspoon ginger; 3/4 teaspoon curry; 1/2 teaspoon garlic salt; 1 cup cooked brown rice

Description

I loved the blend of flavors of ginger and curry and the crunch from the chopped cashews. This meal was also quite filling!

Ingredients

Scale

1 13.5-ounce can light coconut milk
1 15-ounce can chickpeas, drained and rinsed
1/2 large onion, diced
1/2 tablespoon olive oil
3 cups broccoli florets, chopped
1/2 cup roasted cashews, chopped
3/4 teaspoon ginger
3/4 teaspoon curry
1/2 teaspoon garlic salt
1 cup cooked brown rice

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a pot on medium high heat. Add onion and broccoli and stir for approximately 5 minutes, until onion begins to soften.
Add cashews and chickpeas and stir for another minute. Pour in coconut milk, ginger, curry and garlic salt. (You may add additional spices if desired or increase the amount of spices to taste.)
Allow to cook on low for approximately 20 minutes. Add brown rice to pot and stir.
Scoop rice mixture into bowls and enjoy!