Ingredients:
1 cup cooked brown rice or quinoa
Image Source: soharecipes.com
Preparation Process:
1. Prep the Veggies: In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until softened and fragrant.
2. Spice it Up: Stir in the ground cumin, turmeric powder, cayenne pepper, and red pepper flakes. Cook for 30 seconds, or until the spices are fragrant.
3. Creamy Base: Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce thickens slightly.
4. Veggie Medley: Add the mixed vegetables, chickpeas, and cooked rice or quinoa to the sauce. Stir to combine and heat through.
5. Flavorful Finish: Season with salt, pepper, and lime juice. Garnish with fresh cilantro, toasted coconut flakes, or a dollop of Greek yogurt.
Total Time: 30 minutes
Serving Ideas:
Serve over a bed of fluffy rice or quinoa.
A Culinary Journey
This dish is a testament to the power of culinary fusion, drawing inspiration from diverse cultures. The rich and creamy coconut milk base is reminiscent of Indian curries, while the vibrant vegetables and spices add a global flair. The addition of protein-packed chickpeas and healthy grains makes this breakfast both satisfying and nutritious.
As you savor each spoonful, you’re not just enjoying a meal; you’re embarking on a culinary journey that transcends borders and celebrates the beauty of diverse flavors.
