A delicious healthy recipe commissioned from Sleekgeek Community Member Superstar Melissa Thomas.
- Recommended for: Dinner
- Serves: 1 Woman’s portions or double up ingrediants for a male portion (see full portion control guide here).
- The portions in this recipe are a little more on the higher-carb and lower-fat side compared to our standard portion control guide.
- Feel free to decrease the carbs (brown rice) by serving with wilted spinach or fried cauliflower rice instead.
- Otherwise, give it a try as the meal is and see how you feel. A bit of experimentation and flexibility in your nutrition plan is a good thing!
- 100g tin chickpeas in brine
- 1/4 an onion, chopped
- 1/2 cups spinach, chopped
- 1/4 red bell pepper, chopped
- ½ tomato, chopped
- Smart Carb
- 1/4 cup long grain brown rice
- Healthy Fat
- 1 tbsp coconut oil
- ¼ cup coconut milk
- Herbs, spices, Extras
- 1/4 cups water
- ¼ tsp salt
- 1/4 tsp crushed ginger and garlic paste
- 1/4 tbsp turmeric powder
- 1/4 tsp cumin powder
- 1/4 tsp chilli powder
- Start with the rice. Add the rice, water, and salt to a pot, over medium-high heat. Bring to the boil. Once boiling, reduce heat to low, simmer for 5 minutes, then cover and allow to cook for 40-45 minutes. Once the water is absorbed, and the rice is tender and softened, remove from heat. Cover the pot and allow to stand for a further 10 minutes, then fluff with a fork and set aside to serve.
- For the curry, start by preparing the vegetables. Chop the onion, tomato, spinach, and pepper. Set them aside – separately.
- Place a pot on the stove over medium heat. Add the coconut oil and allow to melt.
- Add the chopped onion, and fry for 2-3 minutes until softened. Add the ginger and garlic paste, and fry for a further 30 seconds.
- Next, stir in the spices (turmeric, cumin and chilli). Add the chickpeas (with the brine) into the pot and mix well, before adding the chopped tomato and salt. Give it all a stir, cover the pot with the lid, and cook for 10 minutes.
- Add the chopped spinach and peppers, and then stir in the coconut milk. Reduce the heat to low, cover, and cook for a further 5 minutes. Remove from heat and serve with the prepared rice.
See the FULL Sleekgeek Nutrition Guide here (it’s free).