Coconut Curry with Cauliflower and Chickpeas with Basil Rice
Ingredients
For the Curry
- 1 Tbsp Olive Oil or Ghee clarified browned butter
- 1 large Onion* medium dice
- 6 each Green Cardamom Pods lightly crushed (or 1 tsp ground)
- 1 stick Cinnamon
- 2 tsp Turmeric*
- 1 Tbsp Garam Masala*
- 1 Tbsp Fenugreek*
- 1 tsp Fennel Seeds
- ½ tsp Nutmeg
- 1 tsp Cayenne
- 3 cup Vegetable Stock*
- 1 lb Collard Greens* rough chopped
- 1 large Waxy Potato* medium dice
- 1 ½ head Cauliflower* cut into bite sized florets
- 3 cup Chickpeas* (canned) drained and rinsed
- 2 cup Coconut Milk* canned
- 3 Tbsp Hemp Seeds* ground
- ¼ cup Cilantro minced
- Salt & Pepper to taste
- 1 cup Greek Yogurt* for topping
For the Basil Rice
- 2¼ cup Water
- ½ cup Basil rough chopped
- 2 Tbsp Vegetable Oil optional
- 1½ cup Long Grain Rice rinsed and dried
- Salt & Pepper to taste
Method
For the Curry
- Heat the ghee in a large pot over med-high heat. Add the onions and sauté the onion until it starts to turn a nice golden brown. Add in the spices from the cardamom pods to the cayenne pepper. Stir in the coconut milk and stock and bring to a simmer for about 15 minutes.
- Add in the collard greens, ground hemp seeds, potatoes, cauliflower and chickpeas; simmer for about 10-15 minutes. Add some salt and pepper. Simmer the mixture until all the vegetables are nice and tender, adjust seasoning and stir in the cilantro.
- *Indicates ingredients containing protein
For the Basil Rice
- Place the water & basil into a blender & blend on high for a few minutes.
- Heat the oil in a sauce pan over med-high heat. Add in the rice and sauté for 2-3 minutes. (If not using oil, skip to step #3)
- Add in the basil water, bring to a simmer, cover (reducing heat to maintain a simmer) and continue to cook for about 15 minutes until the rice is tender. Remove from the heat and fluff before serving.
To Serve
- Add curry on top of rice; top with Greek yogurt and lime. Also may add Chutney or Chapati.
