I have a usual habit of watching Food Network. I just love watching people cook and learning great ideas from them. This particular day I caught an episode of Pioneer Woman. She made this quick and easy chickpea curry. It sounded quick, easy (DUH!) and good. But, it was missing some veggies (remember, half your plate fruits/veggies), I don’t usually put honey in my curries and we usually eat smaller portions of rice. So, I added some veggies and changed a few things up. As Jason was on a business trip most of the week, this made enough for me to get a couple of lunches and a couple of dinners out of it. I didn’t get bored with it. Here’s my modified recipe. Many thanks to the Pioneer Woman for the inspiration. Enjoy!
- 1 cup brown jasmine rice*
- 1 tablespoon avocado oil
- 1 medium to large onion, chopped
- 1/2 large head of cauliflower broken into small florets
- 1 cup chopped carrots
- 2 heaping teaspoons of hot curry powder (you could use regular if you want, we just always have hot curry powder from Penzey’s in our house)
- 3 cloves garlic, minced
- 1 cup chicken stock
- 2 15-ounce cans of garbanzo beans, drained and rinsed
- 1 can of coconut milk (it must be the can . . . not the stuff in the carton that you drink)
- 1/2 bag of frozen peas, thawed
- 1/4 cup golden raisins, chopped a wee bit
- 2 tablespoons Sriracha
- Chopped cilantro for garnish, optional
- Salt and pepper, to taste
Cook your brown rice according to whatever the direction say (I did 1 3/4 cup of water with some salt in my rice steamer).
Heat your avocado oil in a large saute pan over medium-high heat. Add the onion, cauliflower and carrots. Salt and pepper to taste. Cook, stirring occasionally for around 7 – 10 minutes until the veggies are starting to soften and the onions are brown. Add the curry powder and garlic. Cook for 30 seconds.
Add the broth and scrape up the yummy bits on the bottom of the pan. Add the stock, beans, milk, peas, raisins, and Sriracha. Bring to a boil and then lower to a simmer for about 7 to 10 minutes until the sauce thickens and the veggies are cooked through. Check your salt and pepper for taste and add more if necessary.
Put about a 1/2 cup of rice into the bottom of a bowl. Spoon some curry over the top. Sprinkle with some cilantro. Enjoy!
*You could easily use quinoa for an extra protein and fiber boost if you wanted. I was just really jonesin’ for rice. 🙂