Page 56 - Cuisine & Wine Asia 2020 - Mar/Apr 2020 Issue

名

厨

食 STEAMED BROWN RICE

谱
SERVED WITH VEGAN

CHICKPEA & SPINACH CURRY

By Elika Tasker (Founder)| Serves 4

Kitchen by Food Rebel

Vegan Chickpea & Spinach Curry

1. In a pan, add coconut oil, minced garlic, turmeric
powder, garam masala and cumin powder over medium
400g brown rice, steamed and cooked heat for 1 minute until aromatic. Add chickpeas and
Parsley, for garnish chopped tomatoes to the pan and stir over medium
heat. Add coconut milk and continue stirring until all the
ingredients are mixed thoroughly. Add the spinach leaves
Vegan Chickpea & Spinach Curry on top of the curry over medium heat until cooked. Remove
1tbsp coconut oil from heat. In a pan, add coconut oil, minced garlic,
1tsp minced garlic turmeric powder, garam masala and cumin powder over
1tbsp turmeric powder medium heat for 1 minute until aromatic. Add chickpeas
1tsp garam masala and chopped tomatoes to the pan and stir over medium
1tsp cumin powder heat. Add coconut milk and continue stirring until all the
164g chickpeas, soaked overnight and drained ingredients are mixed thoroughly. Add the spinach leaves
400g tomatoes, chopped on top of the curry over medium heat until cooked. Remove
250ml coconut milk from heat.
30g spinach leaves, stems attached

2. On a serving plate, add steamed brown rice.
Serve with vegan chickpea curry and spinach on the side.
Garnish with parsley.

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