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Chickpea & TVP Curry with Coconut Rice

What you need: 

2 tablespoon vegetable oil
soy sauce to taste
1/4 onion, chopped
1 tablespoon fresh ginger
3 kaffir lime leaves (if you have them)
1 garlic clove, chopped
1 stalk lemongrass, chopped (if you have it)
2 Thai chili peppers, chopped (if you like it spicy)
2 tablespoon Thai curry paste (red or green)
1/2 teaspoon coriander
1-1/2 cup cooked chickpeas
1 cup dried textured soy protein (reconstitute in veggie broth or water)
1 14-oz can diced tomatoes + 4 oz. tomato paste if you want more tomato flavor
1/2 cup sliced mushrooms, any other veggies you want to throw in (zucchini, eggplant, etc)
soy sauce to taste
1/4 cup sesame seeds, toasted (optional)
1 cup jasmine rice, uncooked
1 14-oz can coconut milk

What you do: 

Saute onions, garlic, ginger, and lemongrass in vegetable oil until onions are translucent. Add in the Thai peppers and let those fry a little. Throw in the curry paste and coriander and stir until fragrant. Add everything else but sesame seeds and simmer for about 5-10 minutes.
Throw in the sesames at the very end, and give the curry a good stir.
To make the coconut rice, you just want to replace 3/4 of each cup of water you would normally use with coconut milk. So for one cup of rice, you need 1/2 cup water and 1-1/2 cups coconut milk. Bring this to a boil with a pinch of salt and then add the rice, cooking until the liquid is absorbed. (Note - don't worry if the coconut milk has separated; it does that in cooler temperatures and will be back to normal by the time it boils).

Preparation Time: 
30-45 min
Cooking Time: 
Recipe Category: 


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