Thai Chickpea Curry with Coconut Rice

One of the goals for this page is to collect great recipes that fit in with out new way of eating. We found this recipe on the How Sweet It Is blog and made a few minor changes. It's great to know that things can be so delicious and nutritious! 

 YIELD: SERVES 2 TO 4

TOTAL TIME: 30 MINUTES

©2013 How Sweet It Is. Design by Purr

ingredients: 

coconut rice

1 1/2 cups jasmine rice
1 1/2 cups light canned coconut milk
1/2 cup coconut water
1 tablespoon coconut oil
1/4 teaspoon salt

chickpea curry

1 1/2 tablespoons coconut oil

2 leeks, cleaned, trimmed + sliced

1 red pepper, sliced (more if you like)

1/2 teaspoon salt

1/2 teaspoon pepper

2 garlic cloves, minced

1 teaspoon freshly grated ginger

2 1/2 tablespoons red curry paste

1/2 cup sugar snap peas, cut into thirds

14-ounces coconut milk

1 1/2 cups cooked chickpeas

3 tablespoons freshly torn cilantro

Coconut Rice

Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil 

Chickpea Curry

While the rice is cooking, heat a large skillet over medium heat and add the coconut oil. Stire in the leeks, red peppers, salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally. Add in the peas and coconut milk Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stire in the chickpeas and cilantro and cook for 5 minutes more. Taste and season additionally if desired.

Serve immediately with the coconut rice! 

Taken and adapted from How Sweet it Is Blog  http://www.howsweeteats.com/2013/07/easy-chickpea-curry-with-coconut-rice/