Vegetable & Chickpea Curry with Forbidden Rice

Rinse and cook black rice according to package instructions, set aside.

Heat oil in a large pan over medium heat. Add chopped onions and sauté until translucent.

Add minced garlic, ginger, and diced carrots. Cook for a few minutes.

Add drained chickpeas, chopped tomatoes, and coconut milk.

Season with curry powder, turmeric, salt, and pepper. Simmer for 20-25 minutes until veggies are tender.

Adjust seasoning and stir in fresh chopped cilantro.

Serve the curry hot with cooked black rice on the side.