RedCurryCoconutChickpeaBowls

Red Curry Coconut Chickpea Bowls with Kale & Jasmine Rice

Tender chickpeas and sweet potatoes cooked in a red curry & coconut cream broth with ras el hanout sugar blend, caramelized onions and wilted kale. Served over fluffed jasmine rice.
Time: 30-35 minutes
This dish is Gluten-Free & Plant Based
Calories: 770 Fat: 9 Carbs: 153 Protein: 19

Warm up from the inside out with this hearty dish made with love and curried chickpeas. The tender sweet potatoes, cooked with a sweet brown sugar and ras el hanout blend, make this bowl aromatic and cozy from the start. Finished with fresh wilted kale and coconut cream and served over fluffed jasmine rice. So many flavors to soak up thanks to the magic of local makers and growers. Pair with a cozy blanket and glass of buttery white.

Ingredients
Jasmine rice
Coconut cream
Garlic
Cilantro
Onion
Red curry paste
Ras el hanout
Chickpeas
Sweet potato
Kale

Cooking terms for this recipe

Simmer To stew gently below or just at boiling point.
Deglaze To dissolve the small particles remaining in a pan by adding liquid and heating.
Julienne To slice into thin strips about the size of matchsticks.
Shimmering A description of flowing and shiny oil that is nearing its smoke point; an indicator your oil is very hot.

What you need

Medium pot

Medium deep sauté pan or skillet

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Remove ends from onion, peel, cut in HALF and julienne. Peel sweet potato and dice into ½" cubes. Remove chickpeas from can and rinse. Thinly slice garlic. Tear cilantro leaves and tender stems, discard tough cilantro stems.

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Step 2: COOK RICE

In a medium pot, heat 1 Tbsp. oil over high heat until shimmering. Add jasmine rice and sauté until lightly toasted and aromatic, 1-2 min. Add 1 ¼ cups water and a pinch of salt and bring to a boil. Cover, reduce heat to low and simmer until rice is fluffy and tender and water is absorbed, 15-20 min. Fluff with a fork. While rice is cooking, proceed with Step #3.
Note: If the rice has absorbed the water but isn't fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min more.

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Step 3: SAUTÈ ONION

In a medium deep sauté pan or skillet, heat 1 Tbsp. oil over medium-high heat until shimmering. Add onion and sauté until it begins to soften, 4-5 min. Add ¼ cup of water and cook, stirring occasionally, until onions are very tender and a light golden brown, 6-8 min.

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Step 4: SEASON CURRY

Add sweet potatoes, garlic and ras el hanout blend to caramelized onions. Cook stirring occasionally until very aromatic, about 1-2 min. Add red curry paste and chickpeas, continue to cook for another 2-3 min until incorporated and beginning to caramelize.

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Step 5: FINISH CURRY

Deglaze pan with 2 cups of water. Use a wooden spatula to scrape up any browned bits on bottom. Season with a pinch of salt and pepper. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce is reduced by HALF, 15-20 min. Stir in coconut cream and simmer 2-3 min more. Remove from heat and add kale. Fold in until kale is lightly wilted.
Note: When simmering sauce, you should see small bubbles on the surface. If not, increase heat to moderate.

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Step 6: PLATE YOUR DISH

Divide rice between two bowls. Top with plenty of curry and garnish with cilantro. Enjoy!