Showing posts with label Chickpea Coconut Curry. Show all posts
Showing posts with label Chickpea Coconut Curry. Show all posts

Tuesday, March 31, 2015

One-Pot Chickpea Coconut Curry

by Leslie Budewitz

Vegan, Thai, and yummy!

One-pot meals are super on weeknights. This one takes less than half an hour from chopping to eating, with enough time while the pot is simmering to saute some vegetables, grill some naan, and start on a glass of a nice white wine—any Chardonnay would be good with this dish, especially an unoaked or lightly oaked variety, or a fruity Pinot Grigio.

We love the Southeast Asian spices, and this recipe blends them beautifully. There are times when frozen vegetables are useful, and this is one of them. Curries vary a great deal in flavor and heat; adjust the amount based on your curry and your taste.

(Adapted from a recipe in Costco magazine)

One-Pot Chickpea Coconut Curry

1-15 ounce can coconut milk
3 cans of water (just fill that coconut can 3 times; the water will rinse out any cream stuck in the can)
2 cups basmati rice, uncooked
3-4 cloves garlic, peeled and minced
1 cup carrots, diced (about 2 medium carrots)
1 3-4 ounce potato, cubed (a Yukon Gold is lovely)
1-15 ounce can chickpeas (garbanzo beans), drained and rinsed
1 cup frozen corn
1 cup frozen peas
1-3 tablespoons curry blend
1 tablespoon soy sauce
juice of 1 lime (3 tablespoons)
2 tablespoons fresh cilantro, finely chopped

In a 6-8 quart stockpot, combine the coconut milk, water, rice, garlic, carrots, and potato. Bring to a boil, then reduce to a simmer and cook, loosely covered, stirring occasionally, 15-20 minutes, until the rice is tender and the sauce is quite thick.

Add the frozen corn and peas and stir until cooked and fully combined. Depending on the thickness, you may want to add up to ½ a can of water.

Just before serving, add the curry, soy sauce, lime juice, and cilantro. Stir to combine, then serve in pasta bowls.

Serves 8-10. Reheats nicely; spritz with water before reheating to plump the rice.

Good accompaniments: Steamed broccoli and cauliflower and grilled naan.

ASSAULT AND PEPPER, first in the Seattle Spice Shop Mysteries (March 2015, Berkley Prime Crime)

Leslie Budewitz is the only author to win Agatha Awards for both fiction and nonfiction—the 2013 Agatha Award for Best First Novel, for Death al Dente (Berkley Prime Crime), and the 2011 Agatha Award for Best Nonfiction, for Books, Crooks & Counselors: How to Write Accurately About Criminal Law & Courtroom Procedure (Quill Driver Books).

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