Chickpea Spinach Curry over Brown Rice Recipe
This recipe is adapted from the "Chickpea and Spinach Curry" recipe in Isa Moskowitz's "Vegan with a Vengeance." The wonderful sp
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Cooking tools:
- Skillet
- Mixing bowl
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Wooden spoon
- Colander
- Can opener
- Kitchen shears
- Saucepan
- Pot
Ingredients
- 4 cups cooked long-grain brown rice
- 3 tablespoons canola oil
- 1 (14 ounce) can whole canned tomatoes
- 2 cups diced onions
- 2 teaspoons mustard seeds
- 5 garlic cloves, minced
- 1 tablespoon ginger
- 3 teaspoons curry powder
- 1 teaspoon coriander
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1 teaspoon salt
- 10 cups fresh spinach, chopped
- 2 (15 ounce) cans chickpeas, drained and rinsed
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