Friday, August 2, 2013

Recipe of the Day

Chickpea Curry with Basmati Rice

This recipe provides 4 servings.

This recipe provides 4 servings.


1) 3.5 ounce of basmati rice
2) 1 1/2 tablespoons canola oil
3) 1 onion, diced
4) 2 teaspoons garam masala or other type of curry
5) 2 (15-ounce) cans of chick peas, rinsed and drained
6) 1 (15-ounce) can unsalted crushed tomatoes
7) 1 6-ounce fresh spinach, Swiss chard, or kale
8) 1/2 cup plan 2% Greek yogurt
9) 1 1/2 teaspoons sea salt


1) Cook rice according to directions, and drain.

2) While rice cooks, heat a Dutch oven over medium high heat. Add oil to pan; swirl to coat. Add onion; saute' 5 mins., until tender, stirring often. Stir in garam masala; cook approx. 30 seconds, stirring constantly. Add chickpeas, tomatoes, and spinach; cook approx. 2 mins, until Spinach wilts, stirring occasionally. Remove from heat, stir in sea salt and yogurt. Serve over rice.


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