Tuesday, July 12, 2011

chickpea curry over wild rice

chickpea curry over wild rice

We make this curry a lot. It is quick, easy and kid friendly. Gluten free, soy free, vegan. Contains Coconut milk and peanuts

28 oz chickpeas (drained and rinsed)
14 oz tomatoes (diced)
14 oz coconut milk
1/4 cup peanut butter
4 tsp curry powder
1 1/2 tsp powdered ginger
1/4 tsp cumin seed
1/8 tsp red pepper flakes
1 onion (chopped)
4 garlic cloves (minced)
1 tbsp earth balance 
1/3 cup raisins

  1. Saute onions and garlic in butter until tender.
  2. Add ginger, curry powder, cumin seeds and red pepper flakes and cook until the spice mixture coats the onions and the garlic.
  3. Add the chickpeas and the tomatoes, let simmer uncovered on medium-low heat for 15 minutes or until most of the juices are cooked off.
  4. Gradually pour coconut milk into the mixture, continue simmering for an additional 5 minutes.
  5. Stir in peanut butter, cover and cook on low heat for 25 minutes.
  6. Add raisins, stir and let them warm through for 5 minutes.
  7. Serve over rice. With optional garlic chili hot sauce.

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