Coconut Curry with Black Forbidden Rice and Chickpea Dosa

• Vegan
• Gluten free

• Produce

  • 1 Beet, large
  • 1 tsp Garlic
  • 1 clove Garlic
  • 1 cup Lentils or chickpeas, cooked
  • 1/2 Onion
  • 1/2 cup Peas, organic frozen
  • 1 1/2 tsp Serrano chile
  • 1 cup Spinach
  • 1 Sweet potato, medium

• Canned Goods

  • 1 cup Coconut milk, full-fat
  • 2 cups Vegetables stock

• Condiments

  • 1 tsp Agave
  • 1 tsp Lime juice

• Pasta & Grains

  • 1 cup Black rice, dry

• Baking & Spices

  • 1 tsp Cinnamon
  • 2 tsp Curry powder
  • 1/2 cup Garbanzo flour
  • 2 Salt and pepper
  • 1 pinch Sea salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Coconut oil
  • 2 tbsp Safflower oil

• Liquids

  • 1/2 cup Water

Found on rachelcarr.com

Description

Ingredients

• ½ teaspoon serrano chili
• 2 teaspoons curry powder
• 1 teaspoon turmeric powder or fresh ground turmeric
• 1 teaspoon cinnamon
• 1 teaspoon garlic
• 1 teaspoon lime juice
• 1 teaspoon agave
• 1 cup coconut milk, full fat
• salt and pepper to taste
• 1 cup cooked lentils or chickpeas
• 1 medium sweet potato, peeled and cubed
• 1 large beet, peeled and cubed
• ½ cup peas, frozen, organic
• 1 cup spinach, washed and chopped roughly
• ½ onion, minced
• 1 clove garlic
• 2 Tablespoons safflower oil
• 1 cup of dry black rice
• 2 cups vegetables stock
• pinch sea salt
• ½ cup garbanzo flour
• ½ cup water
• salt and pepper to taste
• 2-3 Tablespoons coconut oil
• 1 teaspoon serrano chili, seeded and chopped

Directions

• Blend all ingredients well until smooth.
• In a saute pan, heat the oil and saute the onion and garlic. Add the beet and sweet potato and saute until they are tender. Add the peas and chickpeasor lentils and saute for 1 or 2 minutes. Finally add the curry sauce and spinach and simmer until the spinach is wilted and the sauce is thoroughly heated.
• Rinse the black rice well 2-3 times to help remove some of the starch. This will help prevent the rice from sticking. Heat the vegetable stock until simmering and add the black rice. Simmer for 25 to 30 minutes covered, then turn off the heat and allow to sit covered for another 15 minutes.
• In a blender, puree everything until smooth. In a cast iron pan, heat some coconut oil until very hot and spoon some of the chickpea batter into the pan. Pan fry until crispy on both sides. Allow to drain on a paper towels before serving. These are best right out of the pan, but the batter can be refrigerated for a few days. When you want to use it again, just mix the batter up with a spoon.