1 1/2 c jasmine rice (I used basmati)
1 1/2 c light canned coconut milk
1/2 c coconut water salt, to taste
1 tbsp coconut oil (I just used olive oil)
2 leeks, cleaned, trimmed + sliced
1 red pepper, sliced
salt & pepper, to taste
2 garlic cloves, minced
1/2 tsp freshly grated ginger (I use that kind in a tube!)
2 tbsp red curry paste
1/3 c sugar snap peas, cut into thirds
1 (14-oz) can full-fat coconut milk
1 can cooked chickpeas (garbanzo beans)
3 tbsp freshly torn cilantro
Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water and salt. Stir, then bring to a boil. Reduce the heat to low, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork.
While the rice is cooking, heat a large skillet over medium heat and add the oil. Stir in the leeks, red peppers, salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally. Add in the peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the chickpeas and cilantro and cook for 5 minutes more. Serve immediately with the coconut rice!
Original recipe found here.