Tuesday, April 11, 2006
Coconut Curry
I couldn't find the curry picture on my computer, so I'll add it when I can!
I recommend starting the rice when you start this recipe, the water will be absorbed shortly before the curry is done and will have time to sit and plump. I tend to use basmati or jasmine. This is a recipe that can easily be played with, so please adjust it to your needs! Please know that I tend to make curries that are lightly spicy.
Serves 4
3-4 tablespoons oil
1 medium onion, chopped
2 tablespoons fresh grated ginger
2 cloves minced garlic
2 teaspoons garam masala
2-3 medium potatoes, peeled and diced
2 large carrots, peeled and diced
1 1/2 cups of veggie broth or water
1 1/2 cups cooked or 1 can rinsed chickpeas
1/3 cup peas
1/2 14 oz can of coconut milk, or more to taste
faux chicken strips (totally optional)
1 1/2 cups uncooked brown rice
Rinse rice in cool water, drain and place in a pot with 3 cups water. Cook covered on med-low heat until air holes appear and water is absorbed. Remove from heat when water is almost completely absorbed and let sit covered 10 minutes before fluffing.
In a large skillet heat oil and sautee onion for about one minute. Add garlic and cook for one minute, then add ginger last. Add garam marsala and mix to combine. Combine potatoes and carrots and veggie broth. Cook covered for about 10 minutes or until slightly tender, stirring occasionally. Add chickpeas and cook for 10 minutes longer, covered, occasionally stirring. Add more water or broth if needed. Add peas and faux chicken, if using and cook for 5 minutes. There should be a little moisture, like a stew consistency. Add coconut milk and mix until heated through. The amount is up to you, I tend to use at least half of the can, but more is good too, especially if you're going to make it spicier. Fluff rice and divide into 4 bowls. Spoon curry over rice and enjoy!
I recommend starting the rice when you start this recipe, the water will be absorbed shortly before the curry is done and will have time to sit and plump. I tend to use basmati or jasmine. This is a recipe that can easily be played with, so please adjust it to your needs! Please know that I tend to make curries that are lightly spicy.
Serves 4
3-4 tablespoons oil
1 medium onion, chopped
2 tablespoons fresh grated ginger
2 cloves minced garlic
2 teaspoons garam masala
2-3 medium potatoes, peeled and diced
2 large carrots, peeled and diced
1 1/2 cups of veggie broth or water
1 1/2 cups cooked or 1 can rinsed chickpeas
1/3 cup peas
1/2 14 oz can of coconut milk, or more to taste
faux chicken strips (totally optional)
1 1/2 cups uncooked brown rice
Rinse rice in cool water, drain and place in a pot with 3 cups water. Cook covered on med-low heat until air holes appear and water is absorbed. Remove from heat when water is almost completely absorbed and let sit covered 10 minutes before fluffing.
In a large skillet heat oil and sautee onion for about one minute. Add garlic and cook for one minute, then add ginger last. Add garam marsala and mix to combine. Combine potatoes and carrots and veggie broth. Cook covered for about 10 minutes or until slightly tender, stirring occasionally. Add chickpeas and cook for 10 minutes longer, covered, occasionally stirring. Add more water or broth if needed. Add peas and faux chicken, if using and cook for 5 minutes. There should be a little moisture, like a stew consistency. Add coconut milk and mix until heated through. The amount is up to you, I tend to use at least half of the can, but more is good too, especially if you're going to make it spicier. Fluff rice and divide into 4 bowls. Spoon curry over rice and enjoy!
# posted by Kris @ 9:38 PM 
