Agood stew has complex flavor and this one is no exception. When it comes to warming, delicious meals, this is our go-to: we can’t get enough of the sweet and heat combo that comes together so well in every bowl.
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Ingredients
- 1 1/2 cups uncooked jasmine or basmati rice
- 2 14 ounce cans coconut milk (one for rice, the other to be added with stock)
- 1 1/4 cups water
- 1 teaspoon sugar
- pinch of salt
- 3 scotch bonnets (habanero peppers are a good substitute)
- 1/2 cup white balsamic
- pinch of sugar
- pinch of salt
- vegetable oil
- 2 yellow onions, small dice
- 1 green bell pepper, medium dice
- 5 cloves garlic, thin slice
- 3 tablespoons fresh Thyme leaves
- 5 green onions, thinly sliced
- 3 tablespoons curry powder
- 2 tablespoons tomato paste
- 1 pint chicken stock
- 28 ounces chickpeas
- Bowery Mustard Frills, 1.5 oz
- Salt and pepper, to taste
- 1 lemon, juiced, for topping
Preparation
- Thoroughly rinse rice under running water until the water from the rice runs clear. Remove as much starch from the rice as possible.
- In a saucepan, combine the first can of coconut milk, water, sugar, and salt. Stir until sugar is dissolved.
- Stir in rice. Bring mixture to a boil over medium heat. Cover once boiling and reduce heat, allowing to simmer for 18 to 20 minutes, until rice is tender.
- Allow to rest for 10 minutes before fluffing with a fork and serving.
- Make a scotch bonnet (or habanero) ferment. Blend peppers and white balsamic vinegar with a pinch of both salt and sugar. Set aside.
- In an appropriate size pot over medium high heat add 3 tablespoons of vegetable oil and cook onions and bell pepper until translucent, about 7 minutes.
- Add garlic, thyme, green onion and curry powder and cook until fragrant, 1-3 minutes. Add tomato paste and cook for an additional 2 minutes.
- Add the second can of coconut milk and chicken stock then season with salt to taste. Bring to a boil then lower to a simmer, reduce the curry for 10-15 minutes over medium low heat.
- Add in fermented hot sauce mixture a teaspoon at a time, allowing about 20 seconds before tasting to assess the heat. Once your desired heat level is reached, allow to reduce.
- Add chickpeas and Mustard Frills to the curry. Cook for an additional 3-5 minutes. Garnish with more green onion if desired.
- Serve over coconut rice with a squeeze of lemon.
Bowery Ingredients
