01/13/19
Chickpea Curry over Coconut Rice
Ingredients
Coconut Rice
- 1 1/2C brown jasmine rice
- 1 (14oz) can coconut milk (full fat)
- 1/2C water
- 1T coconut oil
- 1 pinch salt
Chickpea curry
- 2T coconut oil
- 2 leeks (cleaned, trimmed, sliced)
- 1 red bell pepper (seeded and sliced thin)
- To taste Salt/Pepper
- 2 garlic cloves (minced)
- 1/4” ginger (grated)
- 2T red curry paste
- 1/2C sugar snap peas (sliced thinly longways)
- 1 (14oz) can coconut milk (full fat)
- 2 (15.5oz) can chickpeas (drained and rinsed)
- 3T cilantro (minced well)
Directions
For the Coconut Rice
- Heat a saucepan over medium-high heat along with the dry rice, coconut milk (shaken well), water and salt. Stir and bring to a boil.
- Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed.
- Fluff with a fork, then stir in coconut oil. Start on the curry while the rice cooks!
For the Curry
- While the rice is cooking, heat a large skillet over medium-high heat and add the coconut oil.
- Once the pan is hot add in the leeks, peppers, and a few pinches each of salt and pepper – toss pan to combine everything.
- Cook until the vegetables have slightly softened, about 5 minutes.
- Add in the garlic, ginger and curry paste and stir to coat – cook an additional 5 minutes, stirring occasionally.
- Add in the snap peas and coconut milk. 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 over the rice – top everything with fresh cilantro.