Brown rice is a staple in many vegetarian and vegan diets, but sometimes it gets boring. However this recipe for coconut brown rice with avocado, chickpeas, tomato, basil, and curry is anything but boring. It makes a delicious main course or side dish and is packed with protein and healthy fats. One tip when making the sauce – don’t overblend it and create a puree. It is much better as a chunky sauce served over the rice. It also tastes delicious over quinoa, pasta, and other hearty grains.
Ingredients
1 cup dried brown rice
2 cups water
1 400ml can coconut milk (Thai Kitchen)
1 Avocado – pit and skin removed
1 large tomato
1/2 fresh squeezed lemon
6 large basil leaves
3 green onion stalks
2 cloves garlic
1 can chick peas – drained and rinsed
1 Tbsp curry powder
1/2 tsp cumin powder
1/2 tsp ginger powder
2-3 Tbsp nutritional yeast
Directions
Cook the rice in the water and set aside. To make the sauce, combine all the ingredients in a food processor/high-power blender. Blend but do not puree (leaving small chunks). Pour desired amount of sauce over rice and serve. Makes 4-6 servings.