NeoCell Chickpea Curry with Coconut Rice
  • 1cup flaked coconut
  • 3tablespoons extra-virgin olive oil, divided
  • 1 large white onion, finely diced, divided
  • 1 cup water
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 4 green onions, sliced
  • 2 garlic cloves, minced
  • 1 (2-inch) piece fresh ginger, grated or finely minced
  • 1tablespoon curry powder
  • 2tablespoons tomato paste
  • 1cup gluten-free vegetable stock
  • 4tablespoons Neocell Super Collagen Powder
  • 2 (15-ounce) cans garbanzo beans, rinsed and drained
  • 2cups frozen mango chunks
  • ¾cup raisins
  • 1tablespoon honey, agave nectar, or coconut syrup
  • 2teaspoons Sriracha sauce, optional (use for more heat)
  • 3cups baby spinach
  1. Place the flaked coconut in a dry, medium skillet over medium heat. Toast the coconut, stirring frequently, until browned and fragrant, about 5 minutes. Be careful not to let it burn. Remove from the heat and set aside.
  2. Heat 1 tablespoon oil in a medium saucepan over high heat. Add ¼ cup of the diced white onion and cook, stirring, until soft, about 2 minutes. Add the rice and cook, stirring, for 1 minute. Add 1 can coconut milk, 1 cup water, 1½ teaspoons salt, and ¼ teaspoon pepper, and bring to a boil. Once the mixture comes to a boil, give it one good stir, cover the pot, and lower the heat to medium-low. Cook until the rice has absorbed all the liquid and is tender, about 15 minutes. Remove the rice from the heat and let sit, covered, for 5 minutes. With a fork, fluff the rice and fold in the green onions and ¾ cup of the toasted coconut. Let sit at least 5 minutes before serving.
  3. While the rice is cooking, make the curry. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the rest of the diced white onion and cook for 2 minutes. Add the garlic, ginger, and curry powder and cook for another minute. Add the tomato paste and cook, stirring, for another minute. Add the remaining can of coconut milk, the vegetable stock, Neocell Super Collagen Powder, garbanzo beans, mango, raisins, honey, and sriracha, if using. Bring to a boil then reduce the heat and simmer, uncovered, for 10 minutes. Add the spinach and cook, stirring, just until the spinach has wilted. Taste and adjust seasoning with salt and pepper, if needed.
  4. Serve the curry on top of the rice, topped with the remaining coconut flakes.