March 30, 2012
Chickpea korma with coconut jasmine rice, roasted garam masala cauliflower, roasted rainbow carrots, and steamed chard.
Here is the korma recipe I used (SO GOOD), and here is a recipe for the coconut rice, although it’s relatively self-explanatory. I saved my leftover coconut milk, because I think it would make a badass, if a little fatty, base for a fruit shake.
SO MANY LEFTOVERS.