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Categories:
canola oil yellow onion red bell pepper green bell pepper chickpeas coconut milk garlic cilantro Garam Masala red pepper curry powder salt ground ginger basil fish sauce lime juice brown sugar Basmati rice
Viewed: 100 - Published at: a year agoIngredients
- 2 -3 tablespoons canola oil or 2 -3 tablespoons peanut oil
- 1 yellow onion, thinly sliced*
- 12 red bell pepper
- 12 green bell pepper
- 1 (16 ounce) can chickpeas (Garbanzo Beans)
- 1 (14 ounce) can coconut milk
- 34 teaspoon garlic powder (or 3 cloves fresh garlic, crushed)
- 12-1 tablespoon dried cilantro
- 2 teaspoons garam masala
- 18 teaspoon red pepper (or more, to taste)
- 18 teaspoon curry powder
- 12 teaspoon salt
- 14 teaspoon ground ginger
- 1 teaspoon dried basil
- 1 tablespoon fish sauce (Asian food section)
- 1 teaspoon lime juice
- 2 tablespoons brown sugar
- 1 cup basmati rice or 1 cup jasmine rice
Method
- In a medium skillet, heat oil over medium heat and stir fry the onion, bell peppers, and chick peas in just enough oil to prevent the food from sticking to the bottom of the pan.
- (*You can use about half a bag of frozen "season blend" instead of the fresh onion and bell pepper to save time.
- You can also substitute 1/2 pound of any protein--diced chicken, sliced beef, shrimp--for the chick peas.
- ).
- Meanwhile, in a medium sauce pan, combine the coconut milk and all seasonings through Lime Juice.
- Heat gently while you saute the vegetables.
- Allow the sauce to get slightly thick and bubbly.
- Reduce to low heat.
- When the vegetables are golden and tender (and the meat is thoroughly cooked, if you used any), add the brown sugar and allow to glaze, becoming caramel brown and slightly syrupy.
- Add this mixture to the curry sauce, and simmer on low while the rice is cooking.
- Cook the rice according to package directions.
- Serve curry over rice and enjoy!
