A Delicious, Fall Friendly, Chickpea Curry With Basmati Rice.

Delicious Chickpea Curry with Basmati Rice is on the menu in Erin Riley-Carrasco, PETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50’s vegan kitchen today. It’s Fall and this recipe is sure to satisfy your comfort food cravings. It’s a quick and easy recipe and one of her family’s favorites! Enjoy! #SaturdaySnackdown #JaneUnchained #veganfoodshare

Delicious Chickpea Curry with Basmati rice is on the menu in Erin Riley-Carrasco, PETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50’s vegan kitchen today. It’s Fall and this recipe is sure to satisfy your comfort food cravings. It’s a quick and easy recipe and one of her family’s favorites! Enjoy! #SaturdaySnackdown #JaneUnchained #veganfoodshare

Posted by Jane Unchained News on Saturday, October 12, 2019

Chickpea Curry with Basmati Rice is a delicious, quick and easy recipe for Autumn. It’s Fall, so that means making colorful dishes and recipes that qualify as comfort food. This dish is creamy, hearty and packed with vegan goodness. Erin cooked some firm tofu and added it to the dish at the end, but the curry, crushed red peppers, tomato paste, nutritional yeast, cane sugar and coconut milk simmered with the grilled onions and red peppers make this dish truly delicious! ENJOY! #veganfoodshare #vegancomfortfood #plantbasedrecipes #vegancooking #indianveganfood #curry #nodairy #noanimalsharmed #compassionbeginsonyourplate #saturdaysnackdown #janeunchained

All the ingredients for this easy and tasty dish!

The Recipe

Recipe By: The Buddhist Chef

Delicious Chickpea Curry With Basmati Rice

Ingredients:

1 yellow onion chopped

1 red bell pepper cut into strips

2 tablespoon canola oil

1 tsp curry

1/4 tsp crushed red pepper

4 tablespoons nutritional yeast

1 tablespoon cane sugar

1 tablespoon tomato paste

1 can chickpeas drained and rinsed

1 13.5 oz coconut milk

salt to taste

Recipe:

Make the basmati rice according to directions on the package first.
In a large skillet over medium-high heat, saute onion and bell peppers in oil for 5-10 minutes.

Add curry powder, crushed red pepper, cane sugar, nutritional yeast, tomato paste, and chickpeas.

Saute for 3 minutes.

Stir in coconut milk and add salt. Continue to cook the mixture, stirring occasionally for 10-15 minutes.

Pour chickpea curry mixture over Basmati rice and garnish with fresh basil leaves.