Spicy Spinach Chickpea Bowl (Print Version)
# Ingredients:
→ Base Components
01 -
1 tablespoon plant oil
02 -
2 cloves garlic, crushed
03 -
1 tablespoon dark sugar (add more if needed)
04 -
1 1/2 tablespoons spicy red curry mix
05 -
one 14-ounce tin rich coconut milk
06 -
1 1/2 tablespoons salty soy sauce
07 -
one 14-ounce tin garbanzo beans, washed and drained
08 -
2–3 cups raw spinach, sliced
09 -
1/2 cup fresh coriander, diced
10 -
1 1/2 cups white jasmine rice, dry
# Instructions:
01 -
Get the rice going as shown on the package info.
02 -
Warm up the plant oil on medium. Toss in garlic and curry mix; cook until they smell good and soften, roughly 1-2 minutes.
03 -
Mix in dark sugar, coconut milk, and soy sauce. Let it bubble gently until it gets a bit thicker.
04 -
Drop in garbanzo beans, spinach, and fresh coriander; warm everything through until beans are hot and spinach droops. You can lightly squash some beans with your wooden spoon for a smoother mix if you want.
05 -
Try it and tweak to what you like. Maybe add some lime juice or extra ginger or lemongrass if you want. Put it on your rice with some chili oil and maybe cucumber salad on the side. Sprinkle more coriander on top if you fancy it.
# Notes:
01 -
Smoosh some beans for a richer sauce
02 -
Tastes great with either Maesri or Thai Kitchen curry mix
03 -
Try adding some lime, ginger or lemongrass for a zingy kick