I never used to like spicy foods – and by spicy foods, I mean any meal with a little bit of heat. Sriracha was something I used sparingly, only small individual drops on a slice of pizza with a large glass of water or milk near by to calm my taste buds. I avoided spicy food like the plague and when consumed mistakenly a childish overreaction most definitely occurred. Thank goodness that changed because this dish would have never even come close to making it on my list of favorite recipes.
I was first introduced to this meal while living with friends in Sweden. She had moved over to a gluten-free/vegetarian diet and this had become one of her comfort foods. I’ll be honest, for a non-spice lover like me; this was love at first taste. The mix of flavour from the curry and sriracha is complimented nicely by the sweetness of honey, and you are able to control the level of spice you bring to the dish by adjusting the quantities of each.
It is most definitely one of those meals that warms your soul and is much appreciated when the cold winter weather approaches. Feel free to garnish with a lime wedge and cilantro if you prefer. And of course, don’t forget the naan bread on the side to soak up any of the remaining sauce!
What You’ll Need:
- 2 cups Basmati Rice
- 2 tbsp Olive Oil
- 1 large Onion, finely chopped
- Salt and Pepper to taste
- 2 tsp Curry Powder
- 2 cloves Garlic, minced
- 1 cup Vegetable Stock
- 2 cans Chickpeas, drained and rinsed
- 1 can Coconut Milk
- 1 tbsp Honey
- 1 tbsp Sriracha
- Lime wedges for serving (optional)
- Cilantro for garnish (optional)
You’ll want to start by getting the basmati rice going – cooking as per the package instructions. I never seem to have basmati on hand and tend to use a normal white rice which also does the trick. (In the case of the above: Uncle Ben’s Minute Rice)
In a medium skill, heat the olive oil over medium heat. Once ready add the finely chopped onions and seasons with salt and pepper. Cook for a few minutes until the onion begins to soften and starts to golden slightly.
Add the curry powder and minced garlic; stir and cook for another minute.
Pour in a small amount of vegetable stock and stir until you notice it thicken slightly, then add the remaining stock.
Stir in the the coconut milk (shaking the can first in case it has separated), honey, Sriracha and bring to a boil.
Add the chickpeas. Reduce heat and simmer for approximately 10 minutes. You’ll notice that the chickpeas will puff up and soften upon cooking.
It is at this stage that I typically give the sauce a taste-test and adjust the ratio of curry powder, Sriracha and honey to meet my needs.
Serve immediately over rice, garnishing with cilantro and a lime wedge if you prefer.