I actually used light coconut milk in the dish but it still tasted decadent!
I jotted down the ingredients and measurements of everything as I cooked just in case our dinner ended up tasting good enough to share and I realized that this dinner is both vegetarian and vegan. And delicious!
I loved the blend of flavors of ginger and curry and the crunch from the chopped cashews. This meal was also quite filling!
Coconut Ginger Curry Brown Rice Bowl
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Coconut Ginger Curry Brown Rice Bowl
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Category: Dairy-Free, dinner, lunch/dinner recipes, recipes, vegetarian recipes
- Cuisine: dinner
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
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!
I hope you enjoy this meal as much as we did in our house!
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Yum!!!! I am on a serious coconut milk kick right now too. I have been using the almond/coconut blend in my smoothies- amazing!!
Trying this tonight!! When did you add the chickpeas???
Amanda looks like you and I are the only ones who actually read the recipe. I would add them after the cashews. Since they’re canned chickpeas, they’re already partially cooked. So about a half hour is just right
I knew I had to try this recipe when I saw it. I made it tonight and it was sooo good. It was light and I didn’t feel super stuffed afterwards so that’s a plus. Thanks so much for sharing your recipe. This one is definitely a winner!
Yummo- thanks for sharing! I’d love to make this but would have to add some meat for the carnivores- some people won’t eat it otherwise haha
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So it took me a few days, but I finally made this for dinner last night! YUM! I added some extra garlic to mine and a few drizzles of hot chili sesame oil. I loved it! I am eating left overs today for lunch and I have to say it is just as good, if not better, reheated. It is so creamy and flavorful! Thanks for the recipe! 🙂
I made this for my dinner tonight, and it is absolutely delicious. I had to get on right away to tell you how much I loved this recipe! It was simple, healthy, and tasty. Thanks so much!
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I featured your great recipe for Coconut Ginger Curry Brown Rice bowl on my Healthy Recipes Blog Carnival today! I hope you’ll stop by and check it out.
http://www.inspiralcoaching.com/2013/07/healthy-recipe-blog-carnival-chickpeas.html
I have been craving a coconut rice something so when I came across it, I knew it was going to be dinner! I didn’t have broccoli so I used spinach…either way, it is super delicious, exactly what I wanted! Thanks!