Coconut Chickpea Curry

I found some great sources for BPA-free cans of coconut products, and now I am on a coconut BINGE!! This is one delicious recipe that I have been making variations on (adding cauliflower, ditching the tomato, and so on..) and in all it’s variations, it still tastes amazing in the face!
I am trying to incorporate more coconut milk, cream and water into my diet, because the health benefits being screamed from every ancestral diet plan in the blogosphere are simply too loud to ignore, haha.
From the BBC Good Food website:
Coconut cream and coconut milk are made in a way surprisingly akin to their dairy counterparts. Coconut flesh (the white part) is grated and soaked in hot water. The coconut cream rises to the top and can be skimmed off. The remaining liquid is squeezed through a cheesecloth to extract a white liquid that is coconut milk. By repeating this process, the coconut milk becomes thinner. The thicker version is used for desserts and rich sauces. Thin coconut milk is used for cooking curries and soups.

Why Eat Coconut Milk

Coconuts – and coconut milk – is highly nutritious and rich in fiber, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow’s milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance.
Coconuts contain significant amounts of fat, but unlike other nuts, they provide fat that is mostly in the form of medium chain saturated fatty acids (MCFAs) in particular, one called lauric acid. Lauric acid is converted in the body into a highly beneficial compound called monolaurin, an antiviral and antibacterial that destroys a wide variety of disease causing organisms. Consumption of coconut milk may help protect the body from infections and viruses!
MCFAs are also rapidly metabolised into energy in the liver. Unlike other saturated fats, MCFAs are used up more quickly by the body and are less likely to be stored as fat! So this is a great “losing weight” diet foot!
But enough about coconut! On with the yummy recipe!

You Will Need:

2 cups basmati rice
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 large tomato, chopped
1 tablespoon fresh cilantro, chopped
Kosher salt and freshly ground black pepper
2 teaspoons curry powder
2 cloves garlic, chopped
1 cup vegetable stock
Two 15-ounce cans chickpeas, drained and rinsed (look for BPA-free cans!)
One 13.5-ounce can coconut milk (look for BPA-free cans!)
1 to 2 tablespoons honey
1 to 2 tablespoons sriracha sauce
1. Cook the basmati rice according to the package instructions.
2. Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are tender.
3. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan.
4. Add the chickpeas, tomato, cilantro, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
5. Serve the curry over the rice and enjoy!

What is your favorite way to eat coconut milk? Share below!