Chickpea Tikka Masala with Cinnamon Brown Rice
Ingredients For Chickpea Tikka Masala:
2 tablespoons Urefined Virgin Coconut Oil, organic
1 yellow onion, chopped
4 garlic cloves, minced
1 inch piece fresh ginger, peeled and coarsely chopped
1 tablespoon garam masala
1 tablespoon chili powder
1/2 teaspoon ground turmeric OR 1-1/2 teaspoon fresh turmeric
1/2 teaspoon sea salt
1 (28-oz.) can diced tomatoes, including liquid
1 tablespoon tomato paste
1 (15-ounce) can coconut milk
2 teaspoons raw sugar OR coconut sugar
1 cup carrots, sliced into ¼” inch thick rounds
1 cup chopped kale
2 (15-oz) cans garbanzo beans, rinsed and drained
1/2 cup chopped fresh cilantro
Ingredients for Cinnamon Brown Rice:
2 cups Jasmine Brown Rice
5 cups water
1-1/2 teaspoons cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon sea salt
Method:
Tikka Masala
1. Heat oil in a large stockpot over medium heat. Add onion, and saute until soft, stirring often, about 5 minutes. Add garlic and ginger and stir for 1 minute. Mix in garam masala, chili powder, turmeric and salt; stir until fragrant, a minute or so.
2. Add tomatoes plus liquid, tomato paste, coconut milk and sugar. Bring to a simmer.
3. Add carrots, kale, and chickpeas. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Add in chopped cilantro, and stir before serving. (This stew can be prepared 1 day ahead. Cover and chill).
Rice
1. Add rice, water and spices to a medium saucepan.
2. Bring to a boil; reduce heat to medium low.
3. Cover; simmer until liquid is absorbed and rice is tender, about 45 minutes.
To make in a rice cooker, place all ingredients in the rice cooker, stir and cook on setting for brown rice.