Today I had a little bit of this and that left in the fridge so I figured a curry is perfect for combining leftover produce in a batch of deliciousness. I combined two recipes from BBC Good Food and used a quick Garam Masala recipe (OK, but in the future I will probably be invest either time or money for a real version) to substitute for it in the recipe.
For the rice: Cook 1 cup brown or white rice in standard rice cooker
For the curry:
- 2 onions, sliced thinly
- 1 can of chickpeas, drained and rinsed
- 1 stalk Broccoli, cut into florets
- Handful of spinach (fresh)
- 1 can of peeled tomatoes, 14 oz
- Olive oil, for pan
- 1 tsp garam masala/spice mixture
- 1 tsp tumeric powder
- 1 tsp coriander
- 1 can Coconut Milk, 14 oz
- Salt and pepper, to taste
- 2 cloves of garlic, crushed/minced
- Add rice to rice cooker before prepping the vegetables – it will take a long time!
- Heat oil in a deep skillet or pot over medium heat, then add sliced onions. When translucent (about ~7 – 10 min), add garlic and spices and mix thoroughly for 2 – 3 minutes.
- Pour in can of tomatoes. Break down with a wooden spoon until chunky and allow it to simmer for 10 minutes.
- Pour in coconut milk and add s&p, stir occasionally and thicken for 15 minutes over medium-low heat. In the last 4 minutes, add in the broccoli florets to cook in the mixture
- Stir in chickpeas and spinach until spinach is wilted. Serve over rice!