I love it when I make dinner and I’m absentmindedly throwing it together, thinking of something altogether different… something other than food at all, and then I sit down to take my first bite and am shocked by how good it tastes. And while I slowly eat and savour my delicious food, I try to remember how to recreate the magic and come up kind of stuck. Well, I shall try to remember exactly how to make this dish because the flavours melded perfectly. Mmmm.
Chickpea Coconut Curry (serves 2 and leaves leftovers for a couple of lunches)
1/2 cup brown rice, cooked in 1 and 1/4 cups of water for approx 20-25 minutes
1 tbsp coconut oil
1 clove of garlic, minced
1 tbsp of ginger, minced
1/4 of a small, red onion, diced
2 medium carrots, peeled & sliced into rounds
1 generous handful of mushrooms, sliced
1/4 head of cauliflower, cut into bite-size pieces
3/4 cup of peas (I had frozen, fresh is preferable)
2 tbsp of curry powder
1 tsp of cumin
1 tsp of coriander
1/2 tsp of sea salt
1/2 cup of coconut milk
1.5 cups chickpeas (I pre-cook and freeze the dried kind, you could just use 1 can)
2 tbsp of chickpea flour (optional – it just helps the coconut milk thicken)
6 leaves of chard, roughly chopped (yellow is pretty with the curry)
1 small tomato, diced
1 generous handful of cilantro, chopped
1 small handful of coconut shreds
the juice of 1/2 a lime
Cook the rice and while it is cooking, start chopping all of your veggies.
Heat a wok on medium heat for about a minute and the coconut oil. Sauté the garlic, ginger & onion for a minute or so and add the carrot and continue to sauté for a few minutes until the carrot starts to soften. Add the mushrooms for another minute, then add in the cauliflower and stirfry for a few minutes. Add the peas, all of the spices, the coconut milk and chickpea flour and the chard and let it simmer for about 5-7 minutes until the coconut milk looks nice and thick. Stir in the tomato, the cilantro and coconut shreds. Remove the wok from heat and squeeze your lime half over and mix it in. Serve it over your rice.
It only took me 40 minutes from the time I started cooking the rice to the time I was plating – nice, quick meal.
I have linked up with these super fun blogging parties! Check them out for some awesome recipes =)