A quick and easy week night meal and a great way of working with ingredients that you already have in the cupboard. I played around with the herbs and spices until my taste buds were satisfied!
INGREDIENTS (serves 2)
•2tbsp veg oil
•1 onion, roughly chopped
•2 garlic cloves, crushed
•2cm piece of fresh ginger, peeled and grated
•Pinch of chilli flakes
•1/2 tsp tumeric
•1 tsp ground coriander
•2 tsp ground cumin
•2 tsp garam masala
•1/2 tsp black pepper
•Juice of 1/4 lemon
•1 tbsp tomato purée
•1 can of chickpeas, drained and rinsed
•A couple of large handfuls of chopped spinach
•1/2 cup of water
•A handful of fresh coriander, chopped
•1/2 cup of brown rice
•2 cups of water
•25g creamed coconut
•1 green cardamom pod, crushed to release the seeds
1) Heat the oil and gently simmer the onion and garlic. After 2 minutes, add the ginger and chilli, shortly followed by the other herbs and spices, stirring frequently.
2) Mix in the lemon juice and tomato purée then add the chickpeas. Stir in the spinach until it begins to wilt. Add the water and mix well. Taste and adjust flavours or add more water if necessary.
1) Rinse the rice in cold water for 30 seconds before adding to the pan of boiling water. Stir in the creamed coconut and leave to boil on a medium heat for 30 minutes, stirring occasionally.
2) Drain and rinse for 10 seconds and then return to the pan, stir in the cardamom seeds, cover and leave to stand for 10 minutes. Fluff with a fork and serve.
* Note that the above steps apply for wholegrain rice. Times and water quantities will need to be adjusted for white rice.
Serve the masala and rice together, sprinkling the fresh coriander on top. Perfect!