Contributed by Rachel & Brendan

Can substitute other protein source for chickpeas.  Chicken is tasty!

Ingredients:

• 2 cups basmati rice
• 3 Tbsp vegetable oil, divided
• 1 large onion, chopped
• 2 large carrots, chopped
• 4 yellow potatoes, cut into equal chunks
• Kosher salt & Fresh ground black pepper
• 3 tsp curry powder, divided
• 2 cloves garlic, chopped
• 2 cups vegetable or chicken stock
• 2 (15 oz) cans chickpeas, drained & rinsed
• 2 (13.5 oz) cans coconut milk
• 2-3 Tbsp honey
• 1-2 Tbsp sriracha sauce
• Naan bread, for serving
• Chopped fresh cilantro, for garnish

Cook the basmati rice according to the package instructions.

Heat 2 Tbsp oil in a medium skillet over medium-low heat. Add the onions, season with salt & pepper, cook until the onions are dark brown & caramelized, about 10 minutes. Stir in 2 tsp curry powder & garlic, cook for 30 seconds. Remove from pan.  

Add 1 Tbsp oil, add potatoes & carrots, season with salt & pepper.  Cook for 10 minutes.  Add 1 tsp curry powder & cook for 30 seconds to 1 minute.  Add onion mixture back to pan.

Pour in the stock & stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey & a squirt of sriracha.

Bring to a boil, reduce heat & simmer for 10 minutes. Taste & adjust the seasoning.

Warm the naan in the microwave. Serve the curry over rice with warmed naan. Garnish with cilantro.