Indulge in the art of plant-based perfection with our favorite Vegan Chickpea-Lentil Curry Rice Bowl. In just 40 minutes, transform simple ingredients into a mouthwatering masterpiece that transcends flavor boundaries. Let’s dive into this culinary adventure that promises not just a meal but a cherished dining experience.
Vegan and GF Chickpea-Lentil Curry Rice Bowl
Plant-based, South Asian inspired dish, consisting of lentils and chickpea. The lentils are served in a warm comforting curry and the chickpeas are pan-fried in savory seasoning.
Equipment
- Pot or Saucepan (for cooking lentil curry)
- Pan (for frying chickpeas)
- Saucepan (for cooking rice)
- cutting board
- knife
- Wooden spoon or spatula
- Ladle (for serving lentil curry)
- Bowls or plates (for serving)
- Lemon squeezer (optional)
Ingredients
For Lentil Curry:
- 1 cup dried lentils
- 1 can diced tomatoes
- 1 whole onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Pan-Fried Chickpeas:
- 1 can chickpeas drained and rinsed
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- For the Rice Base:
- 1 cup rice
- 2 cups vegetable broth
- Salt to taste
For Topping:
- 1 ripe avocado sliced
- Lemon wedges
Instructions
Cook the Lentil Curry:
- In a pot, heat olive oil over medium heat. Add chopped onions and minced garlic. Sauté until onions are translucent.
- Add curry powder, cumin, coriander, salt, and pepper. Stir to combine.
- Pour in diced tomatoes and rinsed lentils. Add water if needed.
- Simmer until lentils are tender and the curry thickens.
Prepare the Pan-Fried Chickpeas:
- In a pan, heat olive oil over medium-high heat.
- Add chickpeas, smoked paprika, cumin, salt, and pepper. Pan-fry until chickpeas are golden and crispy. Set aside.
Cook the Rice Base:
- Rinse 1 cup of rice under cold water.
- In a saucepan, combine the rinsed rice and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer until the rice is tender and liquid is absorbed.
Assemble the Tri-Bowl:
- In a bowl or plate, create three sections.
- In one section, place the cooked rice as the base.
- In another section, ladle the curried lentils with tomatoes.
- In the third section, add the pan-fried chickpeas.
Top with Avocado and Lemon Wedges:
- Arrange avocado slices on top of the lentil curry section.
- Garnish with lemon wedges for a burst of citrus flavor.
Serve and Enjoy:
- Present this vibrant Chickpea & Lentil Curry Rice Bowl to the delight of your taste buds.
- Squeeze lemon over each section before diving in to enhance the flavors.
- Mix and match the components for a variety of delicious bites.
