Indian Buddha Bowl with Cashews & Dried Apricots
Gluten free and sugar free recipe
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Skillet
- Wooden spoon
- Colander
- Serving bowl
- Spoon
Ingredients
- 70 grams basmati rice
- 1 tablespoon coconut oil
- 200 milliliters coconut milk
- 200 milliliters chicken stock
- 1/2 onion, chopped
- 1/2 clove garlic, chopped
- 1/2 teaspoon mixed ground spices: ginger, cumin, turmeric and chili
- 1 teaspoon salt
- 30 grams roasted cashews
- 3 dried apricots, chopped
- 130 grams chicken breast, sliced
- black pepper
- 150 grams fresh spinach leaves
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