Twisted Coconut Curry

I love coconut curries, and so does the Cave Man. But it's time to branch out. I really want to try new types of curry dishes, experimenting with ingredients and so forth. Tonights twist was merely out of necessity (what do we have in the fridge that needs used up?) so I added black beans. Traditionally a mexican meal ingredient, it still worked lovely in this simple curry.

Coconut Curry:
1 can coconut milk
6 small potatoes
1 1/2 cups frozen organic peas
1 onion
2 cups black beans
curry powder (to taste)
Oil (for frying)

Side of Spiced Rice:
2 tbsp garam masala (spice)
2 cups of rice
4 cups of water
2 cups chick peas
1/2 - 1 tsp fenugreek seeds

For the Curry..
 1. Fry up the onion until well carmalized.
2. While the onion is frying, chop up the potatoes into bite sized pieces and put them in a casserole dish. Add the coconut milk, frozen peas, cooked black beans, and curry powder.
3. Stir the onions into the casserole dish, put the lid on and stick it in the oven on 400 degrees until the potatoes are thoroughly cooked.

For the Rice..
1. Fill a pot with four cups of water, and add garam masala and fenugreek seeds.
2. Once the water has boiled, put in the rice and bring it back to a boil. Simmer for 20 minutes or until the water is almost absorbed. *You can turn off the burner, but the leave pot on it to keep it warm*
3. Stir in the cooked chick peas, and put the lid back on for about ten minutes to finish absorbing the water and heat up the chick peas.

Serve side by side and garnish with leafy stuff of your choice! I used celery leaves, because that is what we had on hand. It's simple enough, and it was really yummy!

As a bonus, fenugreek is known to boost the milk supply in nursing mothers.