400g basmati rice (or one packet of microwaveable rice)
500g baby spinach (more if you dare)
1 piece of finely chopped fresh ginger (no skin)
5 crushed garlic cloves
1 medium white onion, finely chopped
2 teaspoons of ground cumin seeds
1 teaspoon of ground tumeric
2 teaspoons of garam masala
400 - 500g of chickpeas
A pinch of asafoetida
Coriander to taste
Salt to taste
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Cook the rice to your preferred taste. Or wait until the curry is cooked and then microwave the rice.
Boil a large saucepan of water. Pop in the spinach and cook for a few minutes. It'll wither down to practically nothing. Drain in a colander, then put it back into the pan. Then add the ginger and half of the garlic. Mush it all together.
Melt the coconut oil in a pan. Then add the chopped up onions, turmeric and cumin seeds. Stir for a few minutes, then add whatever is left of the garlic.
Add a pinch of asafoetida, salt and garam masala. Then plop in the spinach. Stir, then add the chickpeas.
Put a lid on the pan and simmer for about 25 minutes.