Made this for dinner the other night and it was fantastic!
YIELD: SERVES 2 TO 4 TOTAL TIME: 30 MINUTES
ingredients:
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 bell 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, cut into thirds
1 (14-ounce) can full-fat coconut milk
1 1/2 cups cooked chickpeas
3 tablespoons freshly torn cilantro
directions:
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. Be sure the heat is quite low or the milk will burn! 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 pepper (I added 2 sliced carrots) 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.
Serve immediately with the coconut rice!
