Tuesday, March 19, 2013

Chickpea Coconut Curry on Black Forbidden Rice

Tomato-Chickpea Curry on Black Forbidden Rice (Vegan)

Tomato Chickpea Coconut Curry on Black Forbidden Rice a dish inspired by The New Vegan Cookbook: Innovative Vegetarian Recipes Free of Dairy, Eggs, and Cholesterol by Lorna Sass. The book is easy to follow with simple directions and colourful photos. I do not eat eggplant, so I changed the presentation by deleting the roasted eggplant and substituting black rice.

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Tomato-Chickpea Curry on Black Forbidden Rice (Vegan)

Soak chickpeas for at least 8 hours before cooking, but never soak longer than 24 hours. I typically soak them in the morning before leaving for the day.

Tomato-Chickpea Curry on Black Forbidden Rice (Vegan)

Once hydrated, cook chickpeas for about 55 minutes on medium/high heat. To save time, you can purchase canned chickpeas, also known as garbanzo beans. I try not to eat food out of a can.

Some interesting information about Chickpeas:  high source of protein and fiber, one cup of cooked chickpeas contains 269 calories, low-glycemic and its the primary ingredient in hummus.

Tomato-Chickpea Curry on Black Forbidden Rice (Vegan)

Instead of roasted eggplant, I've used black forbidden rice. I would also suggested using quinoa or brown rice. If you want to stick to the original recipe, you can find it here on cookstr.com.

Black forbidden rice is high in nutritional value and contains 18 amino acids, iron, zinc, copper, carotene, and several important vitamins which I can not recall at this time, but they are very important! Forbidden black rice turns the water its cooked in a deep purple color due to its high anthocyanin content, an antioxidant. I could go on and on about the health benifits of anthocyanin - water-soluble vacuolar pigments, but I'll let you read all about it here: The Possible Health Benefits of Anthocyanin Pigments and Polyphenolics by Ronald E. Wrolstad, Ph.D. Thanks Ron!

What's really important to me: a 1/4-cup serving of forbidden rice contains 160 calories, it's gluten free, non-GMO, and I like the color.

Tomato-Chickpea Curry on Black Forbidden Rice (Vegan)

Ingredients:

- 1 1/2 cups cooked chickpeas
- 3 tablespoons brown mustard seeds
- 2 cups of diced tomatoes with liquid or one 20 ounce can
- 2 cups coarsely chopped white onions
- 1/2 cup dried, unsweetened, grated coconut or more (you can not use sweetened...no!)
- 3 1/2 tablespoons mild curry powder - Merwanjee Poonjianjee & Sons
- 1 teaspoon or more of Cayenne
- Sriracha as needed (I like it hot)
- 3 tablespoons coconut oil

Tools:

- Deep heavy saucepan with cover

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Tomato-Chickpea Curry on Black Forbidden Rice (Vegan)

Heat pan, add oil and add mustard seeds. Cover and cook for 30 seconds on high heat or until you hear the seeds 'pop'. Once you hear the seeds popping, turn stove off and keep covered until popping stops.

Tomato-Chickpea Curry on Black Forbidden Rice (Vegan)

Turn heat to medium/high and add the white onions. Stirring frequently. Add oil if needed. Cook for 5 minutes.

Tomato-Chickpea Curry on Black Forbidden Rice (Vegan)

Now add curry powder and stir for 30 seconds

Tomato-Chickpea Curry on Black Forbidden Rice (Vegan)

Add the rest of the stuff; tomatoes, chickpeas, coconut, and cayenne to taste. Also salt and pepper is you wish

Tomato-Chickpea Curry on Black Forbidden Rice (Vegan)

Simmer over medium heat for 20 minutes or less while stirring frequently. If the mix starts to stick, add water.

Tomato-Chickpea Curry on Black Forbidden Rice (Vegan)

While all this is happening, cook the grain of your choice. Quinoa, brown rice or black forbidden rice

Tomato-Chickpea Curry on Black Forbidden Rice (Vegan)

Plate and eat. boun appetito

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Aden Paul said...

Fruits provide plenty of soluble dietary fiber, which helps to ward off cholesterol and fats from the body and to help in smooth bowel movements as well as offer relief from constipation ailments.
Mr Phenq