April Virtual Cook Along with Be Mighty

Nixon Library Pick Up

Register for your FREE recipe kit & pick up on Wednesday, April 15th at Nixon Library to follow along from the comfort of your own kitchen. The virtual cook along will be livestreamed Thursday, April 16th at 6pm on Facebook and Instagram!

PICK UP AT THE NIXON LIBRARY IN JACKSONVILLE.

ONE KIT PER HOUSEHOLD.

April is Earth Month! If you've been thinking about how to eat more sustainably, give this delicious coconut chickpea curry a try. Guest chef James Slack will share his enthusiasm for vegan and meatless cooking while showing us how to cook this flavorful weeknight dish! Limit 1 kit per household. 

Coconut Chickpea Curry (Vegan & Gluten-Free)

• 2 tablespoons coconut oil
• 1 medium red onion or yellow onion, diced
• 14 ounces fresh or canned tomatoes, diced 
  sea salt, or salt & ground black pepper, to taste
• 16 ounces canned chickpeas, drained & rinsed 
• 3 garlic cloves, minced
• 1 ½ tablespoons garam masala 
• 1 teaspoon curry powder (Jamaican style) 
• ¼ teaspoon cumin
• 13.5 ounces canned coconut milk
• 1 small lime, juice of
• 1 cup basmati rice
• 1 tbsp neutral cooking oil (for cooking rice)
• 2 cups water (for cooking rice)

Time to make rice!

In a small pot/saucepan, add 1 cup dry basmati rice.

Rinse the rice in the pot, at least 3 times, until water runs clear.

Then, add 2 cups of water and 1 tbsp neutral oil to the rice.

Heat over medium-high, uncovered.

When the water boils, reduce the heat to low & cover with lid.

Simmer for 12 minutes, then fluff with fork. 

In a deep pot over medium-high heat, add the coconut oil.
Add in the onions and tomatoes.

Add salt and ground black pepper over the mixture and stir together.

Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.
Add in the coconut milk and stir again.  

Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.
Taste the curry and season with salt and pepper if you desire.

Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don’t skip this step! Allow to cool slightly and then serve. Enjoy!