Saturday, March 29, 2014

Chickpea Curry with Coconut Brown Rice

Chickpea Curry with Coconut Brown Rice
Chickpea Curry with Coconut Brown Rice
At first when I made this DELICIOUS, tender, vegetable curry, I thought wow, this is really healthy. Then I realized it's healthy to the max, being both gluten-free and vegan. Again, WOW. Mind-blown. It's so freakin' good, I'm making it again soon... 

Chickpea Curry with Coconut Brown Rice
(adapted from this recipe)
2 cups instant brown rice
1-14oz can light coconut milk
1/2 cup water
1 tablespoon coconut oil
1/4 teaspoon salt
1 1/2 tablespoons coconut oil
1 onion, chopped
1 red pepper, chopped
salt and pepper to taste
2 garlic cloves, minced
1 tablespoon freshly grated ginger
2 tablespoons red curry paste
1 tablespoon curry powder
12-oz sugar snap peas, cut into thirds
1-14oz can light coconut milk
1 cup water
2-14oz cans chickpeas
crushed red pepper for heat

1. To make rice, cook brown rice using coconut milk, water, coconut oil and salt according to package directions. 
2. While rice is cooking, heat a large skillet over medium heat and add the coconut oil. Stir in the onion, red peppers, salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. 
3. Add in the garlic, ginger, curry paste, and curry powder. Stir to coat. Cook for 5 minutes, stirring occasionally. 
4. Add in the peas, coconut milk, and water. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chickpeas and cook for 5 minutes more. Taste and season additionally if desired.

Serve hot curry over a bed of rice and enjoy - keeps in the fridge for several days! 
Chickpea Curry with Coconut Brown Rice

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