Spicy Yellow Curry Rice

This recipe was adapted from a video done in 2007 by Kerry Weber called "Vegan Cooking for Animal Lovers with the Hardcore Chef."  This young man, who is into punk and uses some spicy language, provides some terrific recipes.  I was unable to find any more cooking videos or websites for his recipes.  However, Netflix has this video available for rent. 

I  served this rice with some roasted veggies for dinner.  Weber called his rice "Tamil Tiger Rice."  I did not have all the ingredients in his recipe, so I improvised.  This is a good curry paste but I'm sure any paste will do.  If you don't like spicy food, reduce the amount of cayenne pepper or don't use it at all.

Spicy Yellow Curry Rice

3 T. Earth Balance
1 medium onion
3 cups Jasmine or Basmati rice
1 1/2 t. salt
1/2 t. dried basil
1/2 t. cayenne pepper
1 T. minced garlic
3 cans of coconut milk (regular)
3/4 cup water
3 T. yellow curry paste
1 can garbanzo beans, drained

Rough chop the onion and saute in large pan with Earth Balance and rice for a couple minutes.  Stir often so rice doesn't burn.  Stir in salt, basil, cayenne, and garlic.  Cook another 2 minutes.  Add coconut milk, water and curry paste.  Whisk to incorporate the curry paste.  Add garbanzo beans and bring mixture to bubbling.  Lower heat, cover and simmer for 20 minutes.  Stir now and then so that the rice doesn't burn or stick to bottom of pan.  Turn off the heat and let rest for 10 minutes before serving.