Veggie Curry Bowls

November 2011
Veggie Curry Bowls

by 8 people

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Makes: 4 servings

Prep: 5 mins

Cook: 10 mins

  • 2 pouches (10 oz. each) frozen cooked brown rice
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped fresh ginger
  • 1 clove garlic, chopped
  • 1 1/4 teaspoons curry powder
  • 1 can  (15.5 oz.) chickpeas, rinsed
  • 1 can  (13.5 oz.) coconut milk
  • 1 container  (5 oz.) baby spinach leaves
  • Salt and pepper
  1. Microwave or heat the rice according to package directions.
  2. Meanwhile, in a medium skillet, heat the oil over medium heat and cook the ginger and garlic, stirring, for 2 minutes. Add the curry powder and cook, stirring, for 1 minute.
  3. Stir in the chickpeas and coconut milk and bring to a boil; cook until lightly thickened, about 4 minutes. Stir in the spinach and cook, stirring, until just wilted, about 2 minutes. Season with salt and pepper and serve over the rice.
  • Frozen Brown Rice Clock watchers, take note: This precooked ingredient is ready in 6 minutes instead of 45! (We used Rice Expressions, which is organic.)
  • An Extra Buck Will Buy You...roasted cashews. Chop 15 salted cashews (1 oz.) and sprinkle over the dish for a sweet richness.