.png)
Gluten free & Vegan
I feel like I could eat this curry everyday! Loaded with antioxidants, vitamins and many health benefits like lowering blood pressure (coriander) and anti-inflammatory (turmeric)
Ingredients - 4 Servings
2 Cups rice of your choice
1- 1.5 Onions, chopped
3 Large garlic cloves, minced
1 Inch fresh ginger, chopped
1 Small can Chickpeas, Drained
1 Small can diced tomatoes
1 Can full fat coconut milk
1 Cup Veg or chicken broth
1 Tbsp curry paste
2 Tbsp Turmeric
1 Tbsp Garam masala spice
1.5 Tsp pepper
1.5 Tsp Himalayan salt
2 Cups fresh spinach
1 Lime ( half for cooking and half for taste after)
1 bunch of Cilantro chopped
Instructions
Start by adding 4 - 4.5 cups of water and 2 cups of wild rice to a pot and bring to a boil, cook for 40 mins or until desired texture
While the rice is cooking, Add 3 tbsp of Coconut oil to a separate pot on medium heat
Add onions, cook until translucent then add garlic
Add curry paste, turmeric, garam masala, ginger, pepper, salt, Stir until fragrant for 2 mins
Add coconut milk, diced tomatoes, broth, lime juice, chickpeas and let it come to a slight boil
Lower the heat, cover and let it cook for 35 mins or until your chickpeas are softened
Before serving, add in the spinach and cilantro and stir until wilted
slice lime wedges, cilantro and dollop of dairy free yogurt!
TIPS:
-- if you want to add meat of your choice, include it with the spices and cook until all sides are browned (sometimes I find I may need to add more coconut oil at this point)
-- goat cheese is also a great topping to add (one of my favs)