Vegetarian Curry with Fluffy Rice
kitchenHEIST
kitchenHEIST
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Ingredients

  • 1 medium
  • 5 cloves
  • 15 g (small piece) ginger
  • 400 ml (1 can) Coconut milk
  • 3.5 tbsp
  • 200 g (1) red pepper
  • 100 g baby spinach
  • 1/8 tsp chilli powder
  • 7 g (3tsp) ground cumin
  • 3 g (1tsp) turmeric
  • 4 g (2tsp) ground coriander seeds
  • 240 g (1 can) chickpeas, drained weight
  • Salt and pepper to taste
  • 200 g Basmati rice
  • 400 g water
  • 3 g salt
  • 5 g of oil
  • 10 min Total cooking time for squash is
  • 2 pots
  • 1 pot and a deep pan

Instructions

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