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

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.