Red Curry Coconut Chickpea Bowls with Kale and Brown Rice

Warm up from the inside out with this hearty dish made with love and curried chickpeas. The tender sweet potatoes, cooked with a sweet brown sugar and ras el hanout blend, make this
bowl aromatic and cozy from the start. Finished with fresh wilted kale and coconut cream and served over fluffed brown rice. So many flavors to soak up thanks to the magic of local makers and
growers. Pair with a warm blanket and enjoy this cozy meal with some loved ones. Save time, preserve nutrients, and add a little extra fiber to your meals by leaving your veggies unpeeled -like the sweet potato in this recipe! Just be sure to wash and dry your produce before cutting. Plants store many of their nutrients right under their skin, so peeling the skin away means some beneficial vitamins and minerals are thrown away. It’s a win-win, as this trick helps  you save time in the kitchen, so you can spend more time with Read through the entire recipe before getting started. Wash and dry all produce. Remove ends from onion, peel, cut in HALF and julienne. Remove and discard tough stems from kale; then cut leaves into 1” pieces. Peel sweet potatoes, if desired, and dice into ½” cubes. Remove chickpeas from cans and rinse. Thinly slice garlic. Tear cilantro leaves and tender stems, discard tough cilantro stems.your family members and friends.

Cooking Terms

  • Simmer

    To stew gently or just at boiling point.

  • Deglaze

    To dissolve the small particles remaining in a pan by adding liquid and heating.

  • Juilienne

    To slice into thin strips, the size of matchsticks.

  • Shimmering

    A description of flowing and shiny oil that is nearing its smoke point; an indicator your oil is very hot.

Ingredients

  • 1 1/2 cup brown rice
  • 1/2 cup coconut cream
  • 1/4 cup red curry paste
  • 4 each cloves of garlic
  • 1 each onion
  • 1 each large bunch kale
  • 6 tbsp ras el hanout blend
  • 2 each cans chickpeas
  • 2 each sweet potatoes

From Your Home

Salt
Black Pepper
Olive oil or canola

What You Need

Large pot
Large deep saute pan or skillet

Per Serving

Calories: 770

Carbs: 153

Fat: 9

Protein: 19

Tips

  • White potatoes versus sweet potatoes?
    So which to choose?? 
    Most people consume white potatoes as french fries, potato chips, or loaded baked potatoes, while sweet potatoes often bring up images of pie, candied, added marshmallows… Either potato counts as a starchy vegetable and is best served baked, roasted or mashed with minimal added fats, salt and sugar. 
    Sweet potatoes can be subbed for white potatoes in any recipe that uses potatoes. A good swap as they contain way more vitamin A, more vitamin C, fewer calories, more fiber and fewer carbs. Try the swap in the Beef Marsala & Scalloped Potatoes recipe for a more colorful dish! 
  • Ras al Hanout Spice Blend

    You can buy pre-mixed spices pretty much anywhere BUT blending your own allows you to make sure there is no added salt.
    Ras al Hanout:

    1 ½ tsp. coriander seeds
    ¾ tsp. cumin seeds
    ½ tsp. crushed chili flakes
    1 ¼ tsp. ground cinnamon
    1 tsp. paprika
    ½ tsp. ground cardamom
    ½ tsp. ground ginger
    ½ tsp. ground turmeric

    Besides the incredible ability to flavor things up, chili flakes are a great source of antioxidants (Vitamin C and carotenoids) that can help improve insulin regulation.

  • Chickpeas!

    Chickpeas (also known as garbanzo beans) are an good source of protein, fiber, and various vitamins and minerals including folate and manganese. Chickpeas are often used as a meat substitute due to
    their impressive protein and fiber content, two nutrients that increase satiety, keeping you full for longer. There are two types of fiber, soluble and insoluble. The fiber in chickpeas is soluble. It’s beneficial for gut health ,as it increases the number of healthy bacteria in your gut and keeps you regular!

    Fun fact: When blended with tahini (sesame seed paste),oil, garlic, and lemon juice,chickpeas are transformed into hummus!

Share your meal photos! #eastsidetable #localcrate

Steps

Mise En Place

Read through the entire recipe before getting started. Wash and dry all produce. Remove ends from onion, peel, cut in HALF and julienne. Remove and discard tough stems from kale; then cut leaves into 1” pieces. Peel sweet potatoes, if desired, and dice into ½” cubes. Remove chickpeas from cans and rinse. Thinly slice garlic. Tear cilantro leaves and tender stems, discard tough cilantro stems.

Cook Rice

In a large pot, heat 2 Tbsp. oil over high heat until shimmering. Add brown rice and sauté until lightly toasted and aromatic, 1-2 min. Add 2 1/2 cups water and a pinch of salt and bring to a boil. Cover, reduce heat to low and simmer until rice is fluffy and tender and water is absorbed, 25-30 min. Fluff with a fork. While rice is cooking, proceed with Step #3.

Note: If the rice has absorbed the water but isn’t fully cooked after 25-30 min; add ¼ cup water, cover and cook for 8-10 min more.

 

Sauté Onion

In a large deep sauté pan or skillet, heat 2 Tbsp. oil over medium-high heat until
shimmering. Add onion and sauté until it begins to soften, 4-5 min. Add ¼ cup of water and cook, stirring occasionally, until onions are very tender and a light golden brown, 6-8 min.

Season Curry

Add sweet potatoes, garlic and ras el hanout blend to caramelized onions. Cook stirring occasionally until very aromatic, about 2-4 min. Add red curry paste and chickpeas, continue to cook for another 5-6 min until incorporated and beginning to caramelize.

Finish Curry

Deglaze pan with 4 cups of water. Use a wooden spatula to scrape up any browned
bits on bottom. Season with a pinch of salt and pepper. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce is reduced by HALF and sweet
potatoes are soft when pierced with a fork, 25-30 min. Stir in coconut cream and
simmer 4-5 min more. Remove from heat and add kale. Fold in kale stir until wilted.

Note: When simmering sauce, you should see small bubbles on the surface. If not, increase heat

Plate Your Dish

Divide rice between four bowls. Top with plenty of curry and garnish with cilantro.
Enjoy!