I came across a post about a Gluten Free Expo that was taking place in Vancouver, and I instantly went to the site and purchased a ticket. I went to a VegExpo a few months ago, and while it was good, the list of vendors for this Gluten Free Expo was a LOT bigger and quite a few more names I actually knew.
Luckily, Saturday was a dry day so I was able to walk to and from the expo and get some glorious natural Vitamin D absorbed through my skin!
I had decided to not let the potentially large crowd at the expo get to me so that I could view each and every vendor/booth. I arrived around 10:40 am (it opened at 10:00 am) and I finished seeing, tasting and buying around 12:50 pm! I absolutely took my time, asked questions, ate or drank samples, accepted freebies, and spent readily!
The 3rd booth I visited was the Spice Works booth and they were sampling their Butter Chicken and Coconut Curry “All In One” spice blends – prepared without meat, but as directed on the package.
I ended up buying one of each, plus a Satay blend and a Jamaican Jerk blend. And when I got home, I checked my cupboard for additional ingredients …
I needed chickpeas and coconut milk … both of which I had!! So I decided my “recipe of the week” wouldn’t be from a book, but rather from this product.
I’m very happy to say Spice Works is sold locally in some British Columbia locations (Vancouver being my main concern), but you can also order online!!! BC orders over $60 receive free shipping; whereas under $60 gets shipping for only $10.
On to the recipe … makes 4 servings
- 1 cup TruRoots Sprouted Rice & Quinoa
- 2 cups water
- 1 can chickpeas
- 2 TBSP olive oil
- 2 TBSP water
- 1 package All-In-One Coconut Curry Mix
- 1 cup water
- 1 can (full fat) coconut milk
- Drain & rinse chickpeas. Pour insert package from Mix over chickpeas and toss with 2 TBSP each olive oil and water – allow to sit, stirring to coat as often as you’d like (I think my chickpea mixture sat on the counter for 2 hours and I stirred to coat perhaps every 30 minutes)
- Cook Rice/Quinoa in 2 cups of water (I use a rice cooker … takes about 20 minutes)
- In saucepan, bring 1 cup of water to a boil. Turn to low and whisk in remaining Mix – let simmer for about 1 minute
- Add in coconut milk and whisk to combine – let simmer for another 4 minutes or so
- Add in chickpea mix and stir to combine – let simmer until you’re ready to eat
- Serve chickpea coconut curry mix over rice/quinoa in individual bowls
You could easily use cubed, skinless, boneless chicken instead of, or even in addition to, chickpeas. I found this blend of foods to be very filling!
Here is the nutritional breakdown (hope this link works!):
This is absolutely a spice mix that I will track down and make again and again! So easy – so delicious!!!