From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- ...a, Spinach & Coconut Curry with Brown Rice.html | 305 +++++++++++++++++++++ 1 file changed, 305 insertions(+) create mode 100644 Recipes/Chickpea, Spinach & Coconut Curry with Brown Rice.html (limited to 'Recipes/Chickpea, Spinach & Coconut Curry with Brown Rice.html') diff --git a/Recipes/Chickpea, Spinach & Coconut Curry with Brown Rice.html b/Recipes/Chickpea, Spinach & Coconut Curry with Brown Rice.html new file mode 100644 index 0000000..68a2a63 --- /dev/null +++ b/Recipes/Chickpea, Spinach & Coconut Curry with Brown Rice.html @@ -0,0 +1,305 @@ + + + + + + + + +
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+ Chickpea, Spinach & Coconut Curry with Brown Rice +

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+ +

Gousto

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+ + + Total Time: 10 min + + Servings: 2 or 4 servings + + + + Source: + + +

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Ingredients

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+ Ginger & garlic paste (15g) +

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+ Solid creamed coconut (25g) +

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Nigella seeds (1tsp)

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+ Mango chutney (20g) † +

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+ Vegetable stock mix (5.5g) +

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Curry powder (1tbsp)

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Chickpeas (390g)

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+ Ground turmeric (1tsp) +

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+ Cooked brown long grain rice (280g) +

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Tomato paste (16g)

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+ Cherry tomatoes (125g) +

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Spinach (120g)

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Directions

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+ Instructions for 2 [for 3] [for 4] portion recipe +

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1. Before you begin...

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Get all your ingredients and equipment ready

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+ Skim through these steps, then wash your fruit and veg +

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Boil a kettle

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Chop your cherry tomatoes in half

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Drain and rinse your chickpeas

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+ Heat a large, wide-based pan (preferably non-stick) with a + generous drizzle of vegetable oil over a medium-high heat +

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+ 3. Once hot, add your ginger & garlic paste, curry powder, + ground turmeric, tomato paste and drained chickpeas and cook for 1 + min +

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+ Meanwhile, dissolve your vegetable stock mix in 200ml [250ml] + [300ml] boiled water +

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+ 4. Add the halved cherry tomatoes to the pan and cook for 1 min or + until softened +

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+ Once the tomatoes have softened, add the vegetable stock to the + pan and cook for 2 min further +

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+ 5. Meanwhile, squeeze the pouch[es] of cooked brown long grain + rice to separate the grains +

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+ Tear the top corner of the pouch[es] (just a little!) and + microwave for 2 min or until piping hot +

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+ Tip: If you're cooking two or more pouches, pop them in + together but increase the microwave cook time accordingly +

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+ 6. Wash your spinach, then add it to a colander and pour boiled + water all over it so that it starts to wilt +

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+ Rinse the wilted spinach under cold running water until it's + cool +

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+ Once cool, squeeze as much of the water out of the spinach as you + can, then chop it roughly +

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+ 7. Chop your creamed coconut roughly (if required!) +

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+ Turn the heat down to low and stir through the chopped creamed + coconut and your mango chutney +

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+ Add the chopped spinach,season with a pinch of salt and a generous + grind of black pepper and give everything a good mix up – this is + your chickpea, spinach & coconut curry +

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+ Serve the chickpea, spinach & coconut curry over the brown + rice +

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Garnish with your nigella seeds

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Enjoy!

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Notes

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+ Note: Equipment and pan sizes vary. Make sure you cook food + thoroughly (even if it takes you a little longer than 10 min) +

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Nutrition

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+ Typical values per 100g per serving
Energy 514 kJ 2185 kJ 122 + kcal 519 kcal
Fat 4.1 g 17.4 g
of which saturates 2.3 g + 10.0 g
Carbohydrate 16.4 g 69.9 g
of which sugars 2.9 g + 12.3 g
Fibre 3.8 g 16.2 g
Protein 3.6 g 15.2 g
Salt + 0.40 g 1.68 g +

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