Another simple but fulfilling vegan lunch ?
I cook a lot of coconut rice at home. Although I always make them different each time (when I feel a bit adventurous ?), it is always based on Indonesian coconut rice, known as Nasi Uduk.
Brown and Wild Coconut Rice
1/3 c x 3 brown rice
2 heaping tbsp wild rice
1 can coconut milk (400 ml)
100 ml water
1 bay leaf
Salt to taste
Rinse rice and place everything into rice cooker
Cook til done
Chickpea Curry
1 can chickpea, drain and rinse
1 box frozen spinach, thaw, squeezed
1 box of extra firm Tofu, cubed
2 tbsp store bought curry powder (somehow wasn’t strong, hence I used 2 tbsp)
1 can tomato sauce
1/4 of an onion, diced
1/4 tsp minced ginger, store bought
1/2 tsp minced garlic, store bought
1-2 tbsp olive oil
1/4 c water if needed
Heat oil and saute onion garlic and ginger
Stir in chickpeas spinach and Tofu
Stir in curry powder
Pour in tomato sauce
Serve with coconut rice above
Yum!
Chickpea Curry and Brown Rice
Ingredients
Rice
- 1/3 c x 3 brown rice
- 2 heaping tbsp wild rice
- 1 can coconut milk 400 ml
- 100 ml water
- 1 bay leaf
- Salt to taste
Curry
- 1 can chickpea drain and rinse
- 1 box frozen spinach thaw, squeezed
- 1 box of extra firm Tofu cubed
- 2 tbsp store bought curry powder somehow wasn’t strong, hence I used 2 tbsp
- 1 can tomato sauce
- 1/4 of an onion diced
- 1/4 tsp minced ginger store bought
- 1/2 tsp minced garlic store bought
- 1-2 tbsp olive oil
- 1/4 c water if needed
Instructions
- Rinse rice and place everything into rice cooker
- Cook til done
Curry
- Heat oil and saute onion garlic and ginger
- Stir in chickpeas spinach and Tofu
- Stir in curry powder
- Pour in tomato sauce
- Serve with coconut rice above
