Ingredients
2 bunches of organic spinach
1 can chickpeas
1 container of yoghurt
1 lime
3 cloves of garlic
1 white onion
1 piece of ginger
2 tablespoons curry powder
1 can of coconut milk
1 cup of jasmine rice
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For the Curry - Chop onion, garlic and ginger into small pieces. Heat a medium size saute pan on medium to low heat. Add a touch of olive oil and add your chopped ingredients. Add 2 tablespoons of curry powder and mix thoroughly. Saute till tender, then add your spinach and chickpeas. Saute till spinach is wilted, follow with one cup of coconut milk and a teaspoon of salt. For the Rice - In a medium saucepan add 2 cups water to 1 cup jasmine rice. Bring to a boil then reduce heat to a simmer. Cover for about 20 minutes. For the Yoghurt - Add 2 cups of yoghurt to a small bowl and the juice of one lime. A pinch of salt and mix well. For the Garlic Nan - I bought this lovely pre-made nan bread from the store. I chopped an extra clove of garlic, then drizzled the nan with a touch of olive oil and the garlic. Bake for about 7-10 minutes at 350 degrees until slightly brown and crispy. To Assemble - Place a portion of rice in the bowl, then add a nice amount of the curry mixture. Spoon the yoghurt on top. Cut the garlic nan into wedges and place inside. Cilantro would be a great addition. So yummy.
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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
The definitive Thai food encyclopedia — history, technique, 650 pages