Friday, May 30, 2014

Chickpea Curry with Coconut Rice

 So Good. So Simple. The coconut rice is amazing on its own and just as amazing topped with the curry. I love this vegetarian meal as is, but every once in a while I will add shredded chicken for extra goodness!
coconut rice
1 1/2 cups jasmine rice
1 1/2 cups light canned coconut milk
1/2 cup coconut water
1 tablespoon coconut oil
1/4 teaspoon salt
chickpea curry
1 1/2 tablespoons coconut oil
2 leeks, cleaned, trimmed + sliced
1 red pepper, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 tablespoons red curry paste
1/3 cup sugar snap peas, (I used sweet peas)
1 (14-ounce) can full-fat coconut milk
1 1/2 cups cooked chickpeas
3 tablespoons freshly torn cilantro
coconut rice
Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water and salt. Stir, then 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.
chickpea curry
While the rice is cooking, heat a large skillet over medium heat and add the coconut oil. Stir in the leeks, red peppers, salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally. Add in the 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 cilantro and cook for 5 minutes more. Taste and season additionally if desired.
Source: HowSweetItIs
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