Chickpea Coconut Curry

By RoadKillCook

This is a vegan dish as a main course or it could be served with fish or shrimp as a side dish. This recipe makes up to 12 servings so it can be cut in half if necessary.

Ingredients

• 1 15 oz can of coconut milk
• 3 cans of water
• 2 c basmati rice
• 3-4 cloves garlic minced
• 1 c carrots finely chopped
• 1 potato cut into small cubes
• 1 15 oz can of chickpeas drained and rinsed
• 1 c frozen peas
• 1 c frozen corn
• 1-3 T curry powder
• 1 T soy sauce
• juice of one lime
• 1/4 c chopped fresh cilantro

Preparation

Step 1

Add ingredients down through chickpeas in the list above to a large pot. Using high heat, bring pot to a low simmer then reduce to medium heat and cook for 20-25 minutes. Check to see that rice is tender and sauce has thickened. If preparing a bit ahead of time to serve, cover and keep warm. Just prior to serving add the remaining ingredients and stir well.