NeoCell Chickpea Curry with Coconut Rice

A staple of Indian cuisine, curry invigorates the taste buds with a complex combination of spices and herbs. This Chickpea Curry with Coconut Rice dish blends in added skin-nutrient benefits from Neocell Collagen Powder, which helps provide specific amino acids to replenish the body's collagen supply.

NeoCell Chickpea Curry with Coconut Rice

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

people

Print Recipe

Ingredients

• 1 cup flaked coconut
• 3 tablespoons extra-virgin olive oil, divided
• 1 large white onion, finely diced, divided
• 1 cup water
• Kosher or fine sea salt
• Freshly ground black pepper
• 4 green onions, sliced
• 2 garlic cloves, minced
• 1 (2-inch) piece fresh ginger, grated or finely minced
• 1 tablespoon curry powder
• 2 tablespoons tomato paste
• 1 cup gluten-free vegetable stock
• 4 tablespoons Neocell Super Collagen Powder
• 2 (15-ounce) cans garbanzo beans, rinsed and drained
• 2 cups frozen mango chunks
• ¾ cup raisins
• 1 tablespoon honey, agave nectar, or coconut syrup
• 2 teaspoons Sriracha sauce, optional (use for more heat)
• 3 cups baby spinach

Ingredients 1 cup flaked coconut 3 tablespoons extra-virgin olive oil, divided 1 large white onion, finely diced, divided 1 cup water Kosher or fine sea salt Freshly ground black pepper 4 green onions, sliced 2 garlic cloves, minced 1 (2-inch) piece fresh ginger, grated or finely minced 1 tablespoon curry powder 2 tablespoons tomato paste 1 cup gluten-free vegetable stock 4 tablespoons Neocell Super Collagen Powder 2 (15-ounce) cans garbanzo beans, rinsed and drained 2 cups frozen mango chunks ¾ cup raisins 1 tablespoon honey, agave nectar, or coconut syrup 2 teaspoons Sriracha sauce, optional (use for more heat) 3 cups baby spinach

Servings people Print Recipe

Instructions

1. Place the flaked coconut in a dry, medium skillet over medium heat. Toast the coconut, stirring frequently, until browned and fragrant, about 5 minutes. Be careful not to let it burn. Remove from the heat and set aside.
2. Heat 1 tablespoon oil in a medium saucepan over high heat. Add ¼ cup of the diced white onion and cook, stirring, until soft, about 2 minutes. Add the rice and cook, stirring, for 1 minute. Add 1 can coconut milk, 1 cup water, 1½ teaspoons salt, and ¼ teaspoon pepper, and bring to a boil. Once the mixture comes to a boil, give it one good stir, cover the pot, and lower the heat to medium-low. Cook until the rice has absorbed all the liquid and is tender, about 15 minutes. Remove the rice from the heat and let sit, covered, for 5 minutes. With a fork, fluff the rice and fold in the green onions and ¾ cup of the toasted coconut. Let sit at least 5 minutes before serving.
3. While the rice is cooking, make the curry. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the rest of the diced white onion and cook for 2 minutes. Add the garlic, ginger, and curry powder and cook for another minute. Add the tomato paste and cook, stirring, for another minute. Add the remaining can of coconut milk, the vegetable stock, Neocell Super Collagen Powder, garbanzo beans, mango, raisins, honey, and sriracha, if using. Bring to a boil then reduce the heat and simmer, uncovered, for 10 minutes. Add the spinach and cook, stirring, just until the spinach has wilted. Taste and adjust seasoning with salt and pepper, if needed.
4. Serve the curry on top of the rice, topped with the remaining coconut flakes.