Bunny Chow 'Breakfast Bowl' (Vegan)

Ingredients

• 1 can Chickpeas
• 2 medium Potatoes
• 1 medium Onion
• 2 cloves Garlic
• 2 tablespoons Tomato paste
• 2 tablespoons Curry powder
• 1 teaspoon Turmeric powder
• 1 can Coconut milk
• 1 cup Rice
• 2 cups Vegetable broth

Instructions

1. 1Measure the 1 cup of rice and place it in a medium saucepan. Add the 2 cups of vegetable broth. Cover the saucepan, bring to a boil over high heat, then reduce heat to low and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Turn off the heat and let it sit, covered, for 5 minutes.
2. 2While the rice cooks, prepare the vegetables. Peel and dice the 2 medium potatoes into 1/2-inch cubes. Peel and dice the 1 medium onion into 1/2-inch pieces. Peel and mince the 2 cloves of garlic.
3. 3Place a large heavy-bottomed pot or Dutch oven over medium-high heat (375°F / 190°C). Add the diced onion and cook, stirring occasionally, for 5-7 minutes, or until softened and lightly browned. Add the minced garlic and cook for 1 minute more, until fragrant.
4. 4Stir in the 2 tablespoons of tomato paste, 2 tablespoons of curry powder, and 1 teaspoon of turmeric powder. Cook, stirring constantly, for 2 minutes until the spices are fragrant and the tomato paste darkens slightly.
5. 5Add the diced potatoes, the 1 can of chickpeas (drained and rinsed), and the 1 can of coconut milk to the pot. Stir everything to combine. Bring the mixture to a simmer, then reduce the heat to medium-low (300°F / 150°C). Cover the pot and cook for 20-25 minutes, or until the potatoes are easily pierced with a fork.
6. 6Once the potatoes are tender, remove the lid and stir the curry. Taste the curry and add salt and pepper if desired. Cook uncovered for 2-3 minutes to thicken slightly if needed.
7. 7Spoon the cooked rice into four bowls. Ladle the chickpea and potato curry over the rice in each bowl. Serve immediately.

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