Ingredients
| Ingredient | Amount |
|---|---|
| Canned chickpeas | 2 cans |
| Baby spinach | 5 oz |
| Canned diced tomatoes | 1 can |
| Light coconut milk | 1 can |
| Yellow onion | 1 |
| Garlic | 3 cloves |
| Fresh ginger | 1 |
| Brown rice | 1 1/2 cup |
| Garam masala | 1 tbsp |
| Ground cumin | 1 tsp |
| Olive oil | 1 tbsp |
Amounts are for 4 servings. Use the dinner planner to scale a whole week and build one grocery list.
Method
- Cook 1 1/2 cups brown rice per its package.
- Dice the onion. Warm 1 tbsp oil in a skillet over medium and soften the onion 4 minutes. Add the minced garlic, about 1 tbsp grated ginger, the garam masala, and cumin and cook 1 minute, until fragrant.
- Add the diced tomatoes and coconut milk and simmer 5 minutes. Add the drained chickpeas and warm through, 5 minutes.
- Stir in the spinach until wilted, about 2 minutes. Season with salt and serve over the rice.
Adapted from
My simplified version leans on a published recipe I trust. I haven't reworked it into a tested original like the bread — so here's the source, with credit where it's due.