How to cook fast and healthy curry with spinach, chickpeas and potatoes?

Potato, chickpeas and spinach curryYou can prepare this recipe for about 30 minutes and with minimal efforts, the result is worth it.


What we need for this recipe? (3 portions)

200 gr rice

2 garlic cloves

2 onions

3 carrots

300 gr potatoes

2 TB spoons tomato sauce (passata)

2-3 TB spoons soy/oat milk (unsweetened)

100 gr mushrooms

150 gr spinach (frozen or fresh)

100 gr cooked chickpeas (1/2 of a can)

curry spice

salt and pepper

How to prepare it?

  1. Peel and cut the onions and garlic to small pieces..
  2. Peel and cut the potatoes, carrots and mushrooms to pieces.
  3. Wash and cut the spinach if using fresh. Otherwise we take out of the freezer about 150 gr spinach.
  4. In a deep pot put the garlic, onions, about a tea spoon from the curry spice, as well as a dash of salt and pepper. Add a bit of water or olive oil to cook them.curry1This is what it looks like after adding the watercurry2
  5. Once the onions start look transparent, add the carrots and potatoes. Cover with water at the level of the vegetables – it should look like this:curry3
  6. After the water starts boiling, reduce the heat and cook for about 15 minutes or until the potatoes soften.С
  7. Cook the rice as per the instructions on the package and add some salt to it.
  8. When the potatoes get soft, add the mushrooms, chickpeas, spinach, tomato sauce and the milk. Cook another 7 minutes until the aromas of all ingredients combine well. The water might have evaporated, so add some milk or water to adjust the consistency to the desired one.curry4
  9. Once the rice is cooked, put it into 3 deep dishes or bowls.
  10. When the curry is cooked, serve it on top of the rice.

Good luck and enjoy!

Love,

Mrs. DNB

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