Coconut Curry

Ingredients
4-6 c. cooked Jasmine Rice (Add a pinch of saffron to the water for extra flavor and color)
2 Tomatoes, chopped
1 English Cucumber, chopped
2 Lemons, sliced
2 c. Plain Yogurt
1 med. Yellow Onion, finely chopped
2-3 Garlic Cloves, crushed
1 c. Milk
2 cans Garbanzo Beans/Chick Peas
4 Tbsp. Taco Seasoning
1 Tbsp. Curry (Sambar is my preference)
1 c. Coconut (I prefer sweetened, but non-sweetened will work)

In a large skillet, saute onion, garlic, and olive oil. When the onions start to brown, add milk, garbanzo beans, taco seasoning, curry, and coconut. Simmer in skillet 15-20 minutes or until most of the milk is cooked out and the garbanzo beans are soft.

To serve, spoon the saute over a bed of jasmine rice. Squeeze a wedge of lemon over saute, then sprinkle with tomatoes and cucumbers. Top with several spoonfulls of yogurt.

Yield: 4-6 Servings

This is one of my most requested recipes and seems to please even those eaters who usually won't try ethnic or interesting foods. It's a great potluck meal as the saute can be prepared early and stashed in a crock pot.