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Chickpea Curry and Brown Rice

Servings 0

Ingredients

Rice

  • 1/3 c x 3 brown rice
  • 2 heaping tbsp wild rice
  • 1 can coconut milk 400 ml
  • 100 ml water
  • 1 bay leaf
  • Salt to taste

Curry

  • 1 can chickpea drain and rinse
  • 1 box frozen spinach thaw, squeezed
  • 1 box of extra firm Tofu cubed
  • 2 tbsp store bought curry powder somehow wasn't strong, hence I used 2 tbsp
  • 1 can tomato sauce
  • 1/4 of an onion diced
  • 1/4 tsp minced ginger store bought
  • 1/2 tsp minced garlic store bought
  • 1-2 tbsp olive oil
  • 1/4 c water if needed

Instructions

  • Rinse rice and place everything into rice cooker
  • Cook til done

Curry

  • Heat oil and saute onion garlic and ginger
  • Stir in chickpeas spinach and Tofu
  • Stir in curry powder
  • Pour in tomato sauce
  • Serve with coconut rice above