-
Curried Coconut Chick’n & Rice Casserole
Prep: 10 min Cook: 45 min Servings: 4by Victoria Prehn15 recipes>Savory, sweet & spicy this exotic comfort food will have your taste buds singing and your belly happy! With crispy basmati rice as a topper, it’s the opposite of how most curry dishes are made, with soupy curry plopped on top of rice, making it soggy. Ingredients
- 1 cup white basmati rice
- 1 17.6 oz can (or 2+cups) coconut water, such as Goya or similar
- 2 tablespoons earth balance
- ½ teaspoon kosher salt
- ⅓ cup unsweetened shredded coconut
- -
- Homemade Curry:
- 1 cup cilantro, leaves & tender stems
- 3 large scallions, roughly chopped
- 3 large cloves garlic, minced
- 2 teaspoons fresh thyme
- 1 tablespoon Jamaican style curry powder
- ½ teaspoon ground cumin
- ½ cup vegetable broth
- ½ habanero chile pepper or other hot pepper to taste, seeded
- -
- 2 tablespoons earth balance
- 2 medium (2 cups) carrots, peeled & irregularly chopped
- 1 15 oz can chickpeas, drained and rinsed
- 2 cups frozen chopped spinach, (the fancy loose leaf kind)
- vegetable broth, salt & pepper
- -
- ½ cup golden raisins, for topping
- ½-1 package Gardein Crispy Chick'n
Directions
- Please visit my website: TheTwistedVegan.com for directions
Similar Recipes
Leave a review or comment
Comments