Thai Chickpea-Almond Curry

Preheat the oven to 425°F. In a saucepan over high heat, bring rice and 1 cup water to boiling. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool; fluff rice with a fork. 2. Meanwhile, in a high-powered blender (or a food processor), combine coconut milk, lime juice, almond butter, ginger, soy sauce, curry paste, garlic, and salt (alternatively, use an immersion blender and a deep cup). Purée until smooth. 3. Pour almond curry into a baking dish and stir in pepper flakes (if using). Add chickpeas, zucchini, bell peppers, and scallions, and stir well. Cover dish with aluminum foil and bake for 25 minutes. Remove foil, stir, and bake, uncovered, for 5 to 8 minutes more. (Remove once it starts to thicken---you don't want it to become pasty.) 4. Season curry with a few pinches of salt to taste, if desired. Serve curry over rice, topped with basil, if desired, alongside lime wedges.