I read recently that the majority of readers of food blogs are other food bloggers. Another study found that most readers of food blogs were young females who were, more often than not, in a relationship and without children. Whoever you are, thanks for reading!
I am definitely someone who falls into the category of a food blogger who reads food blogs. I subscribe by email, or by RSS feed, or the blogger is in my Twitter feed. I am happy that I read this recipe on someone else’s blog, because it sounded so good that I made it. I made a couple of changes… added turmeric to the rice and swapped green beans for the snow peas. It was so good! and easy too.
Here’s what happened.
Started by getting the ingredients together.
Here’s the ginger, leeks, red pepper, green beans.
While making the curry, cook the rice.
Back to the curry part.
Do some vegetable prep.
Start with coconut oil, then add leeks, red pepper, salt and pepper.
After 5 minutes of cooking, add the garlic, ginger and red curry paste.
More cooking, more additions… green beans and coconut milk. Another 5 minutes of cooking, then the chickpeas and cilantro go into the pan.
The rice is finished.
So is the curry.
Serve it. Eat it. Enjoy it.
The original recipe is here:
Easy Chickpea Curry with Coconut Rice
Yield: serves 2 to 4
Total Time: 30 minutes
1 1/2 cups jasmine rice
1 1/2 cups light canned coconut milk
1/2 cup water
1 tablespoon coconut oil
1/2 tsp. turmeric
1/4 tsp. salt
1 1/2 Tbsp. coconut oil
2 leeks, cleaned, trimmed and sliced
1 red pepper, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1 tsp. freshly grated ginger
2 Tbsp. red curry paste
1/3 cup green beans, trimmed and cut in half
1 14-ounce can coconut milk
2 cups canned chickpeas , rinsed and drained
Heat a saucepan over medium-high heat and add rice, coconut milk, water, turmeric 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.
While the rice is cooking, heat a large skillet over medium heat and add the coconut oil. Stir 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 green beans and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chickpeas and cilantro and cook for 5 minutes more. Taste and season additionally if desired.
Serve immediately with the coconut rice!