Dairy-Free Chickpea and Spinach Curry with Brown Rice

Instructions

1. 1Measure the 1 cup of brown rice and the 2 cups of water into a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40-45 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
2. 2While the rice cooks, heat the 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 medium onion, chopped into 1.27 cm pieces, and sauté for 8-10 minutes, stirring occasionally, until it is softened and golden brown.
3. 3Add the 2 teaspoons of ginger-garlic paste to the pot and cook, stirring constantly, for 1 minute until fragrant.
4. 4Add the 2 medium tomatoes, chopped into 1.27 cm pieces, to the pot. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened.
5. 5Stir in the 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon red chili powder, and 1 teaspoon salt. Cook for 1 minute, stirring constantly, until the spices are fragrant.
6. 6Add the 1.5 cups of chickpeas and the 5 cups of spinach to the pot. Stir gently to combine everything.
7. 7Pour in 1/2 cup of water. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 15-20 minutes, stirring occasionally, until the spinach has wilted and the flavors have blended together. The curry should be thick and fragrant.
8. 8Serve the chickpea and spinach curry hot alongside the cooked brown rice.

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