Description
A simple one-pot dinner that makes a great lunch option for kids (and adults!)
Ingredients
Scale
- 1 cup of short grain brown rice, soaked 2–4 hours
- 2 Tbsp coconut oil
- 1 red onion, chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 Tbsp curry powder (recipe The UnDiet Cookbook, page 186)
- 1 tsp paprika
- 3 carrots, cut into coins
- 1 potato, cut into 1 inch cubes
- 1 tomato, chopped
- 2 cups cooked or 1 15-ounce can organic chickpeas
- 2 cups cooked or 1 15-ounce can kidney beans
- 1 14 ounce can organic coconut milk
- 3/4 teaspoon sea salt
- cayenne or hot sauce to desired taste
- lime wedges for garnish
Instructions
- Prepare soaked rice as directed on rice packet.
- In a medium sauce pan, heat oil and lightly sautée onion (about 5 minutes).
- Add garlic and ginger and cook another 3 minutes.
- Stir in curry powder and parprika and mix until everything is well-coated.
- Add carrots, potato, tomato, chickpeas, kidney beans and mix well.
- Add coconut milk, salt, and optional spice and cook covered for 20 minutes or until carrots and potato are fork tender.
- Transfer cooked rice into the pot of cooked curried chickpeas, stir until well-mixed and cover. Let sit for 15 minutes before serving with a wedge of lime.
- Can package into individual servings and freeze for up to two months.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Entree