Coconut Curry with Black Forbidden Rice and Chickpea Dosa
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Cook time: 
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Serves: 4 servings
 
Ingredients
For the curry sauce:
  • ½ teaspoon serrano chili
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric powder or fresh ground turmeric
  • 1 teaspoon cinnamon
  • 1 teaspoon garlic
  • 1 teaspoon lime juice
  • 1 teaspoon agave
  • 1 cup coconut milk, full fat
  • salt and pepper to taste
For the curry vegetables:
  • 1 cup cooked lentils or chickpeas
  • 1 medium sweet potato, peeled and cubed
  • 1 large beet, peeled and cubed
  • ½ cup peas, frozen, organic
  • 1 cup spinach, washed and chopped roughly
  • ½ onion, minced
  • 1 clove garlic
  • 2 Tablespoons safflower oil
For the black forbidden rice:
  • 1 cup of dry black rice
  • 2 cups vegetables stock
  • pinch sea salt
For the dosas:
  • ½ cup garbanzo flour
  • ½ cup water
  • salt and pepper to taste
  • 2-3 Tablespoons coconut oil
  • 1 teaspoon serrano chili, seeded and chopped
Instructions
For the curry sauce:
  1. Blend all ingredients well until smooth.
For the curry
  1. In a saute pan, heat the oil and saute the onion and garlic. Add the beet and sweet potato and saute until they are tender. Add the peas and chickpeasor lentils and saute for 1 or 2 minutes. Finally add the curry sauce and spinach and simmer until the spinach is wilted and the sauce is thoroughly heated.
For the Black Rice
  1. Rinse the black rice well 2-3 times to help remove some of the starch. This will help prevent the rice from sticking. Heat the vegetable stock until simmering and add the black rice. Simmer for 25 to 30 minutes covered, then turn off the heat and allow to sit covered for another 15 minutes.
For the Dosas:
  1. In a blender, puree everything until smooth. In a cast iron pan, heat some coconut oil until very hot and spoon some of the chickpea batter into the pan. Pan fry until crispy on both sides. Allow to drain on a paper towels before serving. These are best right out of the pan, but the batter can be refrigerated for a few days. When you want to use it again, just mix the batter up with a spoon.
Recipe by Plant Craft at https://www.rachelcarr.com/coconut-curry-black-forbidden-rice-chickpea-dosa/