It’s been a cold winter off late and I’ve been enjoying time indoors rather than out. Actually I can’t even remember when last we just took a walk on the beach. We’ve had some sniffles and have been trying to get healthy and keep warm and what better than a filling chickpea curry with that added spicy curry to warm your soul? Winter cold be gone…
Ingredients (Serves 1):
3 Tbsp brown basmati rice (rinsed)
1/4 cup tinned chickpeas (rinsed)
1/4 cup coconut milk
1/2 Tbsp olive oil
1/4 tsp crushed garlic
1 level tsp mild curry powder
1/2 tsp cinnamon
1/2 tsp ginger powder
1/2 tsp coriander
1/4 tsp Himalayan rock salt
1/3 cup coconut milk
Handful of baby spinach
Cinnamon sugar (1/2 tsp cinnamon + 1/2 tsp xylitol)
Begin by bring a pot of salted water to the boil, you’ll only need about 150ml of water to start. Once boiling add your rice and boil until water has reduced to about half and add 1/4 cup coconut milk in your pot.
Whilst your rice is cooking in a separate small sauce pan heat 1/2 tbsp olive oil. Add garlic and curry powder and fry until just fragrant. Add your chickpeas and mix until chickpeas are completely covered. Add all remaining herbs and spices and add 1/3 cup coconut milk and reduce heat to a simmer and leave to simmer.
Prepare your baby spinach by rinsing and shaking off excess water then add to your bowl. Once your rice has absorbed all liquid and is ready add to your bowl and then finish off with your chickpea curry. If you need a little more liquid in your curry you can add a splash of almond milk. Sprinkle some cinnamon sugar on your chickpea curry and mix gently. Enjoy your bowl and your warmth.
GF | V | LF