Name: Mushroom Chickpea Coconut Curry
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup red rice; 2 tsp vegetable oil; 1 quantity medium onion (chopped); 3 quantity garlic cloves (minced); 1 tbsp grated fresh ginger; 2 cup cooked chickpeas; 6.2 oz button mushrooms (sliced); 1 tbsp curry powder; 0.5 tsp sweet paprika; 1.67 cup coconut milk (canned full-fat); 1 quantity bell pepper (sliced); 1 pinch salt; 1 pinch ground black pepper; 4 cup fresh spinach; 1.25 cup cherry tomatoes (halved); 0.5 quantity lemon (cut into wedges)

Instructions

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1

Cook the red rice (1 cup) according to package instructions.
2

Meanwhile, heat the vegetable oil (2 tsp) in a large pot over high heat. Cook the medium onion (1 quantity), garlic cloves (3 quantity), and grated fresh ginger (1 tbsp) for minutes (3). Add splashes of water as needed to deglaze the pot.
3

Add the cooked chickpeas (2 cup) and button mushrooms (6.2 oz) to the pot and cook for minutes (5).
4

Add the curry powder (1 tbsp) and sweet paprika (0.5 tsp) and sauté for minute (1) longer.
5

Add the coconut milk (1.67 cup), bell pepper (1 quantity), salt (1 pinch), and ground black pepper (1 pinch) and cook for another minutes (5).
6

Add the fresh spinach (4 cup) and cherry tomatoes (1.25 cup) at the end, and stir. When the [fresh spinach] has wilted, remove from heat.
7

Serve the curry with the [red rice], squeeze over some lemon (0.5 quantity), and enjoy!