Islander 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 sumac
• 1 cup cherry tomatoes, chopped
• 1 can coconut milk
• 1 cup chickpeas, drained
• 1 tablespoon lemon juice
• 1/4 cup mint, 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 sumac until fragrant.
3. Add the cherry tomatoes, coconut milk, and chickpeas. Simmer until the vegetables are tender.
4. Stir the lemon juice into the vegetable curry and season with salt and black pepper.
5. Spoon the vegetable curry over the basmati rice. Add the mint 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.