Bistro Garden Inspired Coconut Vegetable Curry

Ingredients

• 1 cup basmati rice, rinsed
• 1 3/4 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1 cup carrots, chopped
• 1 can coconut milk
• 1 cup chickpeas, drained
• 1 tablespoon lime juice
• 1/4 cup cilantro, chopped
• Salt and black pepper, to taste

Steps

1. Simmer the basmati rice in vegetable broth until the basmati rice is tender.
2. Heat the olive oil in a skillet. Cook the onion, garlic, and ground turmeric until fragrant.
3. Add the carrots, coconut milk, and chickpeas. Simmer until the vegetables are tender.
4. Stir the lime juice into the vegetable curry and season with salt and black pepper.
5. Spoon the vegetable curry over the basmati rice. Add the cilantro and serve hot.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.