Creamy Coconut & Chickpea Bowl
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
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Ingredients
2 servings
- 1 onion
- 3 cloves garlic
- 1 tablespoon curry powder
- 1 heaped teaspoon of ground turmeric
- 1 heaped teaspoon ground cumin
- pinch of dried red chilli flakes
- 240g canned chickpeas
- 2 servings of brown rice
- 3.5 oz chestnut mushrooms
- 2 handfuls of spinach
- 1 lemon
- large pinch of sea salt
- pinch of sea salt & black pepper
- 1 x 14 fl oz tin coconut milk
- a handful of coriander
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Preparation
Step 1
Cook the brown rice according to the instructions on the pack.
Step 2
The rest of the meal will take 15 minutes to make, so start it when the rice is almost ready.
Step 3
Dice the garlic and onion. Place them in a large frying pan with a drizzle of olive oil, lots of salt and pepper. Sauté for five minutes or so until they soften.
Step 4
While they cook, slice the mushrooms.
Step 5
Stir in the spices, letting them toast for a minute before adding the chickpeas and mushrooms. Let them cook for 5 minutes before adding the coconut milk and brown rice.
Step 6
Bring to the boil, simmer for a few minutes, then turn down the heat, stir through the spinach and allow it to wilt.
Step 7
Finally add the lemon juice and sprinkle with the herbs.
Step 8
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