1 cup uncooked jasmine rice
1 cup coconut milk
1 cup water
arils from one pomegranate
1 medium butternut squash, peeled and cubed (about 1 lb)
1 can chickpeas/garbanzo beans, rinsed and drained
2 tablespoons coconut oil
pinch of salt and pepper
1 cup canned pureed pumpkin
1 (14 ounce) can coconut milk
¼ cup sweet thai red chili sauce
¼ cup creamy peanut butter
2 tablespoons thai red curry paste
1 tablespoon soy sauce
1 tablespoon fresh ginger, grated
2 teaspoons curry powder
¼ cup fresh cilantro, chopped
- Prepare the pomegranate rice by bringing the water and coconut milk to a low boil.
- Slowly add in the rice, stir to combine, place lid on top, and turn heat down to low. Do not remove lid or stir for 10 minutes.
- Turn off heat, and still without removing lid, let sit for another 20 minutes. When read to eat, fluff with fork, season with salt and pepper and stir in pomegranate arils.
- While rice is cooking, begin the curry. Heat a large skillet over medium-high heat with coconut oil. Add the cubed squash, and saute until tender and beginning to brown, about 10-15 minutes. Add the garbanzo beans, and stir for 5 minutes. Add the pureed pumpkin, and stir for another 2 minutes.
- To the skillet, add the coconut milk, sweet thai chili sauce, peanut butter, soy sauce, thai red curry paste, ginger and curry powder. Stir to combine, and bring to a low boil.
- Let simmer for 10 minutes, until the sauce thickens.
- Serve curry over rice, with fresh cilantro.
Recipe inspired by Thai Peanut Chicken from halfbakedharvest.com. Recipe adapted by Katie Taylor and originally featured in the December 2014 issue of Validity.