Curry Filled Rice Crisp

For when you really want to impress, pull out all the stops with this deceivingly easy, visually beautiful, and extremely tasty curry filled rice crisp with cilantro lemon chutney.

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Prep time: 5 minutes

Cook Time: 25 minutes

Serves: 6

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Ingredients

• 2 tbsp olive oil

• 1 tbsp earth balance (optional - can substitute with additional 1 tbsp olive oil)

• 1 large yellow onion - diced

• 3 tsp of grated fresh ginger

• 5 cloves garlic - finely chopped

• 1 Serano chili pepper - finely chopped

• 1 tsp cumin

• 1/2 tsp coriander

• 3/4 tsp turmeric

• 1/2 tsp chili powder

• 2 16 oz. cans of chickpeas - drained and rinsed

• 1 cup frozen peas

• 5 oz. of fresh spinach

• 1 tsp salt

• 1/2 cup chopped cilantro

• 1-2 lemons

• 1 can coconut milk

• 6-10 sheets of rice paper

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Instructions

• Dice 1 large yellow onion

• Grate 3 tsp of fresh ginger

• Finely chop 5 cloves garlic

• Finely chop 1 Serano chili

• Finely chop cilantro for 1/2 cup when chopped

• Place a large pot on medium heat and add 2 tbsp olive oil, 1 tbsp earth balance, and chopped onions

• Let onions cook for roughly 5 minutes, stirring occasionally until soft and translucent

• Add 2 tsp of of the grated ginger - save 1 tsp of the ginger for the chutney

• Add chopped garlic and 3/4 of the chopped Serano chili - save roughly a quarter of the Serano for the chutney

• Let cook for 1-2 minutes stirring occasionally

• Add 1 tsp cumin, 1/2 tsp coriander, 3/4 tsp turmeric, and 1/2 tsp chili powder, and stir to combine

• Drain and rinse 2 cans of chickpeas and add to pot

• Add 1 cup of frozen peas and stir to combine

• Add 5 oz fresh spinach, juice from 1/2 a lemon, and 1/4 cup of chopped cilantro - save 1/4 cup of chopped cilantro for chutney

• Add 1 tsp of salt (plus more to taste)

• Stir to combine and press with your spoon so that some of the chickpeas mash and the mixture can hold together in your spoon

• Remove from heat

• In a medium fry pan heat 1.5 cups vegetable oil to 350 F

• Place 1 piece of rice paper into oil at a time. Fry for 5-10 seconds and place over a small bowl to mold into a bowl shape.

• Let rice crisps dry then fill with curry and garnish with chutney

Instructions for Cilantro Lemon Chutney

• Place 1/4 cup chopped cilantro, juice from 1 lemon, 1 tsp of grated ginger, 1/4 of a chopped Serano chili, 3 tbsp full fat coconut milk and 1 tsp of salt in a blender (bullet blenders work well but any blender will do)

• Pulse until smooth