This is such a warming, easy supper that is really simple to throw together with kitchen cupboard ingredients and some fresh veg.
ingredients
1 onion (peeled and chopped)
3 garlic cloves (peeled and chopped)
1 tablespoon of curry powder
1 heaped teaspoon of ground turmeric
1 heaped teaspoon of ground cumin
a pinch of chilli flakes
1 x 400g (14oz) can of chickpeas (drained)
2 servings of brown rice (i use short grain and used leftover rice here, which i heated thoroughly before serving)
100g chestnut mushrooms
two handfuls of fresh spinach
1 lemon
large pinch of sea salt
pinch of pepper
1 x 400g (14oz) can of coconut milk
method
cook the rice.
the rest of the meal will take 15 minutes to make, so start it when the rice is almost ready.
dice the garlic and the onion. place them in a large frying pan with a drizzle of olive oil, lots of salt and pepper. sauté for five minutes or so until they soften.
while they cook, slice the mushrooms.
stir in the spices, letting them toast for a minute before adding the chickpeas and mushrooms. let them cook for five minutes before adding the coconut milk and brown rice.
bring to the boil, simmer for a few minutes, then turn down the heat, stir through the spinach and allow it to wilt.
finally add the lemon juice.
