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RECIPE
21 INGREDIENTS18 STEPS1HR

Coconut Curry with Black Forbidden Rice

4.5
2 Ratings

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"Beets, lentils and sweet potatoes harmonize to createa stunning, colorful curry in this warmly spiced Indian inspired dish. The creamy, mouth-watering sauce delivers rich and complex flavors and is a breeze to make-no fretting over toasting whole spices!" -Rachel Carr
1HR
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
1 pckg
Vegetable Base
2 pieces
Pita Bread
2 cups
Canned Chickpeas
1
Serrano Chili
1 clove
1/2 cup
Coconut Milk
1
Scallion
1
Small  Onion
1/4 cup
2/3 cup
1 tsp
Curry Powder
4 3/4 cups
Fresh Baby Spinach
1/4 tsp
Ground Cinnamon
2 Tbsp
1/2 tsp

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Nutrition Per Serving

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CALORIES
1390
FAT
34.6 g
PROTEIN
31.4 g
CARBS
229.4 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In a small saucepan, mix the Vegetable Base (1 package) with one cup of water. Add the Black Rice (4 ounce), stir, and bring to a boil over medium high heat.
Step 3
Once rice boils, quickly turn the heat to low and cover. Simmer for 30 minutes covered or until water has been absorbed.
Step 4
Turn off the heat, fluff the rice, and allow to sit covered for 10 minutes.
Step 5
Peel the Sweet Potato (1) and Beet (2). Cut both into half inch cubes and place in medium bowl. Peel and chop the Onion (1) into quarter inch pieces. Add to the medium bowl.
Step 6
Mince Garlic (1 clove) and place into small bowl. Remove stem and seeds from Serrano Chili (1) and discard. Cut chili in half and mice, and add to garlic.
Step 7
Juice half of the Lime (1/2). into small bowl with garlic and chili. Cut the other half into wedges and hold. Thinly slice green part of Scallion (1) on a bias and set aside. Drain the Canned Chickpeas (15.5 ounce), and rinse with cold water. Set aside.
Step 8
Cut each Pita Bread (2 piece) in half and then into six triangles, twelve total, and place onto foil lined baking sheet. Portion Coconut Milk (1/2 cup) into the bowl of a food processor.
Step 9
Add garlic chili mixture, Curry Powder (1 teaspoon), Ground Turmeric (1/2 teaspoon), Ground Cinnamon (1/4 teaspoon), Maple Syrup (1 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon). Process together until smooth.
Step 10
In a large saute pan, heat Olive Oil (1 tablespoon) over medium high heat until hot, about one minute.
Step 11
Add the red beets, sweet potato, and onion and sauté for 8 minutes until tender.
Step 12
Add chick peas and saute for one minute more.
Step 13
Add Green Peas (1/4 cup) and half of the curry sauce. Simmer until the sauce is thoroughly heated. Lower heat to low and keep warm until plating.
Step 14
Place the pita triangles into the oven and warm for 5 minutes, then remove from the oven. Meanwhile, heat a medium sauté pan over medium high heat.
Step 15
Add Olive Oil (1 tablespoon). Once oil is hot, add Fresh Baby Spinach (5 ounce), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon), and saute for one minute. Remove from heat.
Step 16
Place a scoop of the black rice in a line down the center of two plates. Place a scoop of the curried vegetable mixture on top of the rice. Top the vegetable mixture with the sauteed spinach and drizzle the remaining curry sauce around the vegetables.
Step 17
Garnish with the sliced green onion, wedges of Lime (1/2), and pita bread.
Step 18
Serve and enjoy!

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Nutrition Per Serving
Calories
1390
% Daily Value*
Fat
34.6 g
44%
Saturated Fat
14.1 g
70%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
229.4 g
83%
Fiber
23.4 g
84%
Sugars
18.0 g
--
Protein
31.4 g
63%
Sodium
50089.8 mg
2178%
Vitamin D
--
--
Calcium
296.9 mg
23%
Iron
11.9 mg
66%
Potassium
1718.5 mg
37%
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