What you'll be getting:

Curry Tacos

Per Serving

1/2 c garbanzo beans

1/2 c veggies (zucchini, eggplant, carrots, onions, beans, avocado oil)

1/2 c curry sauce (tomatoes, coconut oil, coconut milk, turmeric, coriander, cumin, ginger, chilies, cardamom, onions, shallots, garlic, cane sugar, salt and pepper)

1 naan

1/4 c basmati rice

Equipment needed:  pot of water, sautee pan

Start boiling your water. You do not have to measure the water, as you will be cooking it the same way you would pasta. When the water has come to a boil, add your rice. 

After you have added the rice to the water, set a timer for 10 minutes. (12 minutes for 3 or more servings)

When the timer for the rice goes off, strain it. Return it back to the pot and cover until the curry is finished. 

Start cooking the veggies on a medium/high heat (I cooked on 7).

Cover with a lid. Cook for 10 minutes (same time as rice) Stir occasionally so the veggies don't burn.  

After you have strained the rice, add the garbanzo beans to the veggies. 

Add the sauce. Depending on how mild or spicy you want the curry, adjust the sauce. For milder sauce, thin it out with water (or coconut milk if you have it), for a spicier curry use all the sauce. 

Cook curry for another 10 minutes. 

When there are a couple of minutes left on the curry you can lay out the naan and rice. Warming the naan will make them more flexible. You can warm in the oven or microwave for 30 seconds or so. 

Once you have the naan plated, top with the rice. 

When the timer for the curry goes off place it on top of the rice. 

Fold the naan in half and slice, this will make it easier to eat. From start to finish this dinner takes under 25 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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