South Indian Chickpea Curry

SERVES 2PREP COOK

steamed rice

1cup

brown rice, rinsed

2cups

water

  1. In a pot, bring water and brown rice to a boil over medium-high heat. Turn down to simmer until cooked (~30m).

  2. Turn off heat and fluff with a fork. Let it sit for a few minutes before serving.

spice mix

2teaspoons

chili flakes

1teaspoon

curry powder

1teaspoon

garam masala

1teaspoon

ginger, minced

1teaspoon

sea salt

1.5teaspoons

cumin seeds

½teaspoon

turmeric

½teaspoon

cinnamon powder

¼teaspoon

cardamom powder

1tablespoon

tomato puree

  1. In a bowl, gather all ingredients.

curry

1tablespoon

coconut oil

1

onion, finely diced

3cloves

garlic, minced

2

canned chickpeas, drained

2.5cups

cherry tomatoes, halved

1400ml

coconut milk

2cups

vegetable stock

2handful

spinach

  1. In a pot over medium heat, melt coconut oil. Add onion to cook until soft and translucent.

  2. Add to cook garlic and cherry tomatoes for 2m.

  3. Add to cook spice mix until fragrant.

  4. Add to bring canned chickpeas, coconut milk, and vegetable stock to a boil. Then, reduce heat to simmer for 10m.

  5. Stir in spinach for 1m.

  1. Serve this meal family style. In two rice bowls, serve a portion of rice each.

  2. In a serving bowl, pour chickpea curry in. Serve.