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Receta Curried Coconut Chick’n & Rice Casserole
by Victoria Prehn

Curried Coconut Chick’n & Rice Casserole

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.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Asian
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 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

Direcciones

  1. Please visit my website: TheTwistedVegan.com for directions