Chickpea Coconut Curry with Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Curry:1 teaspoon Carrington Farms Coconut Oil1/2 yellow onion, chopped1 clove garlic, minced1 tablespoons minced ginger2 cups chickpeas2 cups Unico Herbs & Spices Diced Tomatoes2 cups small cauliflower florets1 sweet potato, peeled and diced1 398ml can A Taste of Thai Lite Coconut Milk1 cup Campbell's Vegetable Broth1 tablespoon garam masala *1 1/2 tablespoon curry powder1 teaspoon salt2 cups lightly packed baby spinach, chopped1 tsp. paprika1 serving beef bouillonThickening:~ 4 tablespoons cornstarch in a cup of cold waterCoconut rice:1 1/2 cups uncooked brown basmati rice1 398ml can A Taste of Thai Lite Coconut Milk1/2 cup water1/4 teaspoon salt
To make the curry:
In a small dutch oven, heat the oil in a pan, and sauté the onions, garlic, and fresh ginger for seven minutes. Add the remaining ingredients except for the spinach. Bring to a boil then reduce to low for an hour or until cauliflower is done. Thicken with the cornstarch water, tweak spices as is required. Just before serving add the spinach and mix well. Heat for five more minutes, serve immediately.
To make the rice:
Add the rice, coconut milk, water, and salt to a saucepan. Heat on high, bringing to a boil, and then cover, reduce heat to low, and simmer for 40 minutes. Turn off the heat, and allow the curry to sit covered for 10 minutes. Serve along with rice.
Serving Size: Serves 6
In a small dutch oven, heat the oil in a pan, and sauté the onions, garlic, and fresh ginger for seven minutes. Add the remaining ingredients except for the spinach. Bring to a boil then reduce to low for an hour or until cauliflower is done. Thicken with the cornstarch water, tweak spices as is required. Just before serving add the spinach and mix well. Heat for five more minutes, serve immediately.
To make the rice:
Add the rice, coconut milk, water, and salt to a saucepan. Heat on high, bringing to a boil, and then cover, reduce heat to low, and simmer for 40 minutes. Turn off the heat, and allow the curry to sit covered for 10 minutes. Serve along with rice.
Serving Size: Serves 6
Nutritional Info Amount Per Serving
- Calories: 468.0
- Total Fat: 11.4 g
- Cholesterol: 12.1 mg
- Sodium: 1,519.5 mg
- Total Carbs: 77.6 g
- Dietary Fiber: 10.7 g
- Protein: 15.1 g
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