Hearty Chickpea & Spinach Curry with Basmati Rice
A comforting and aromatic vegan curry, rich in plant-based protein from chickpeas and fresh spinach, served with fluffy basmati rice.
Ingredients
- Basmati Rice60 g
- Spinach75 g
- Canned Chopped Tomatoes150 g
- Red Onion37.5 g
- Garlic2 g
- Light Coconut Milk75 ml
- Olive Oil7.5 ml
- Chickpeas100 g
- Ginger3.5 g
- Curry Powder0.8 tbsp
- Vegetable Broth50 ml
Instructions
- 1Step 1
Step 1: Rinse basmati rice. In a small saucepan, combine 120g rice with 240ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed. Fluff with a fork.
- 2Step 2
Step 2: While rice cooks, finely chop the red onion, mince the garlic, and grate the ginger.
- 3Step 3
Step 3: Heat olive oil in a large pot or deep pan over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.
- 4Step 4
Step 4: Add minced garlic and grated ginger. Sauté for 1 minute until fragrant.
- 5Step 5
Step 5: Stir in the curry powder and cook for 30 seconds, stirring constantly.
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