In the winter months, one great way to keep warm is with warming spices like cinnamon and chili! Curries are a versatile vehicle for all kinds of root vegetables, including sweet potatoes and beets, which give this curry a beautiful color. Other vegetables can be substituted for the root vegetables-cauliflower, broccoli, potato…
The crispy mini dosas, or chickpea pancakes, are a nice accompaniment to the hearty root vegetables and the black rice makes for a dramatic presentation. They are similar to socca or chickpea pancakes and are best made in a cast iron skillet.
You can also add some chickpeas and lentils to the veggie mix for some extra protein.
Coconut Curry with Black Forbidden Rice and Chickpea Dosa
Prep time
Cook time
Total time
Author: Rachel Carr
Serves: 4 servings
Ingredients
For the curry sauce:
- ½ teaspoon serrano chili
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder or fresh ground turmeric
- 1 teaspoon cinnamon
- 1 teaspoon garlic
- 1 teaspoon lime juice
- 1 teaspoon agave
- 1 cup coconut milk, full fat
- salt and pepper to taste
For the curry vegetables:
- 1 cup cooked lentils or chickpeas
- 1 medium sweet potato, peeled and cubed
- 1 large beet, peeled and cubed
- ½ cup peas, frozen, organic
- 1 cup spinach, washed and chopped roughly
- ½ onion, minced
- 1 clove garlic
- 2 Tablespoons safflower oil
For the black forbidden rice:
- 1 cup of dry black rice
- 2 cups vegetables stock
- pinch sea salt
For the dosas:
- ½ cup garbanzo flour
- ½ cup water
- salt and pepper to taste
- 2-3 Tablespoons coconut oil
- 1 teaspoon serrano chili, seeded and chopped
Instructions
For the curry sauce:
- Blend all ingredients well until smooth.
For the curry
- In a saute pan, heat the oil and saute the onion and garlic. Add the beet and sweet potato and saute until they are tender. Add the peas and chickpeasor lentils and saute for 1 or 2 minutes. Finally add the curry sauce and spinach and simmer until the spinach is wilted and the sauce is thoroughly heated.
For the Black Rice
- Rinse the black rice well 2-3 times to help remove some of the starch. This will help prevent the rice from sticking. Heat the vegetable stock until simmering and add the black rice. Simmer for 25 to 30 minutes covered, then turn off the heat and allow to sit covered for another 15 minutes.
For the Dosas:
- In a blender, puree everything until smooth. In a cast iron pan, heat some coconut oil until very hot and spoon some of the chickpea batter into the pan. Pan fry until crispy on both sides. Allow to drain on a paper towels before serving. These are best right out of the pan, but the batter can be refrigerated for a few days. When you want to use it again, just mix the batter up with a spoon.
Thank you soooo much for sharing this – I am thrilled with your recipe for dosa that doesn’t use wheat flour. This looks so good.
Thanks, Anne! Let me know how it goes if you give this recipe a try!
I just found your site and I’m SO excited about it! This is exactly how I love to eat. I’m really looking forward to giving this recipe a try. Yay!
I just made this today and everyone loved it and thought it was very tasty. It made for a great presentation and the black rice did add to the look. I didn’t make the dosas due to time limitations. Thank you!