Curried Chickpeas, New Potatoes, and Zucchini with Basmati Rice
We whipped up a vegan and gluten-free comfort dish in the form of an Indian-inspired curry served over steamed basmati rice.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- ½ cup basmati rice
- 1 organic yellow onion
- ½ pound organic red or gold new potatoes
- 1½ cups cooked chickpeas
- 1 organic zucchini or yellow squash
- 4 or 5 sprigs organic fresh cilantro
- 1 organic jalapeño or other fresh chile (optional)
- Sunbasket coconut curry base (tomatoes - coconut milk - onion - cashew butter - garam masala - garlic - ginger - turmeric - coriander)
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