@saffron.meal.hack: A hearty, budget-friendly vegan curry rich in plant-based protein, featuring chickpeas and lentils with whole grain brown rice. Ingredients: - 1 cup brown rice - 1 tablespoon olive oil - 1 onion, chopped - 3 garlic cloves, minced - 1 tablespoon grated ginger - 1 can (15 oz) chickpeas, drained and rinsed - 1 can (15 oz) lentils, drained and rinsed - 1 can (14.5 oz) diced tomatoes - 1 teaspoon cumin - 1 teaspoon turmeric - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - 1/2 teaspoon black pepper - 2 cups vegetable broth - Salt to taste (use minimal for low sodium) - Fresh cilantro for garnish (optional) Instructions: 1. Cook the brown rice according to package instructions. 2. In a large pot, heat olive oil over medium heat. 3. Add chopped onion, cook until translucent, about 5 minutes. 4. Add minced garlic and grated ginger, cook for 1 minute. 5. Stir in cumin, turmeric, smoked paprika, chili powder, and black pepper; cook for 30 seconds. 6. Add diced tomatoes, chickpeas, lentils, and vegetable broth. 7. Bring to a boil, then reduce heat to low and simmer for 20 minutes, until flavors meld and curry thickens. 8. Taste and adjust salt as needed. 9. Serve the curry hot over cooked brown rice, garnished with fresh cilantro if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

Saffron.meal.hacks

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Friday 06 February 2026 12:31:26 GMT