Thai Green Curry and Rice

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Thai Green Curry and Rice

 

3/4 lb dried garbanzo (chickpeas) beans or about3 cans

4 large green chili's (such as anneheim)

1 medium onion, chopped

1 tablespoon chopped garlic

1/2 cup fresh cilantro (coriander)

1 rind of 3/4 lemon (removed with vegetable peeler -- no white pith)

2 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

1/4 teaspoon ground cardamom

1/4 teaspoon ground anise seeds

1 tablespoon tamari (soy sauce; gf if necessary)

1 tablespoon vegan Worcestershire sauce (optional)

1 cup apple juice

14 oz. soy, rice, or coconut milk

Hot Steamed Rice

 

Soak garbanzo beans and cook according to package directions. Take next set of

ingredients and blend in food processor or blender until they form a paste. Heat

a non-stick skillet over medium heat for a few minutes then add paste. Stir and

cook for about five minutes. Some of paste may stick and brown but don't let it

burn. Add apple juice and stir to unstick bottom crust.

 

Cook for another 5 minutes stirring. Add cooked garbanzo beans and bring to a

low boil. Reduce heat and simmer about 15 minutes. Add milk alternative and

simmer another 15 minutes. Serve over hot rice.

 

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