Chickpea Curry with Coconut Rice
1 1/2 cups jasmine rice
1 1/2 cups light canned coconut milk
2 teaspoon of grinded ginger
Sea salt and lemon grass to taste
2 leeks, cleaned, trimmed + sliced
1 large carrot small diced
1 large onion small diced
1 teaspoon freshly grated ginger
4 tablespoons yellow curry powder
300ml coconut milk
1 1/2 cups cooked chickpeas
3 tablespoons freshly torn cilantro
Juice from ½ lime
Sea salt and cracked pepper, to taste
Heat a saucepan over medium-high heat and add rice, coconut milk, ginger, lemon grass saltr and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15 minutes or until liquid is absorbed.
While the rice is cooking, heat a large pan over medium heat and add the chopped onion. Let it cook until soften and then stir in the carrot, leeks ginger, half of the curry powder, salt and pepper and stir to toss. Cover with a small amount of water and cook until the vegetables have slightly softened, about 5 minutes. Add in the chickpeas 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 cilantro and cook for 5 minutes more. Taste and season additionally if desired.
Serve immediately with the coconut rice!