Curried Coconut Chick’n & Rice Casserole Recipe

• 1 cup white basmati rice
• 1 17.6 oz can (or 2+cups) coconut water, such as Goya or similar
• 2 tablespoons earth balance
• ½ teaspoon kosher salt
• ⅓ cup unsweetened shredded coconut
• -
• Homemade Curry:
• 1 cup cilantro, leaves & tender stems
• 3 large scallions, roughly chopped
• 3 large cloves garlic, minced
• 2 teaspoons fresh thyme
• 1 tablespoon Jamaican style curry powder
• ½ teaspoon ground cumin
• ½ cup vegetable broth
• ½ habanero chile pepper or other hot pepper to taste, seeded
• -
• 2 tablespoons earth balance
• 2 medium (2 cups) carrots, peeled & irregularly chopped
• 1 15 oz can chickpeas, drained and rinsed
• 2 cups frozen chopped spinach, (the fancy loose leaf kind)
• vegetable broth, salt & pepper
• -
• ½ cup golden raisins, for topping
• ½-1 package Gardein Crispy Chick'n

Directions