Diced tomatoes, canned
(reduced sodium, if possible)
10 cup
Baby spinach
(fresh; or greens of choice)
Instructions
Cook rice according to package instructions, about 10-15 minutes.
While the rice is cooking, heat oil in a large pan over medium heat. Once warm, add the chopped onions and the minced garlic and saute until golden brown (about 1 minute).
Add the chickpeas, tomato puree, garam masala, turmeric, and ginger, and cook for an additional 4 minutes.
Once the curry mixture begins to bubble, add the coconut milk and cook for another 4 minutes.
Add the washed fresh spinach, stir well, and cover for 1 minute to allow the spinach to wilt.
Serve with basmati rice or naan bread.
Notes:
Quick Tips:
The spinach can be swapped with kale, swiss chard, or greens of your choice.
Storage: Freeze (without the rice) for up to 3 months, or store in the fridge for 3-4 days.
Time Savers:
Pre-cook rice the night before and refrigerate until ready to use.
Invest in a garlic press, or purchase a jar of pre-minced garlic from the grocery store.
