Curry Rice with Broad Beans and Spinach

Alejandra Cota
Prepare this delicious curry rice dish with broad beans and spinach that has an intense flavor that will transport you to the Middle East. It's a great recipe for vegans and vegetarians, and best of all, it's super easy.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 cup rice, basmati, rinsed and soaked
  • 1 cup water, preferably from the soaking
  • 1/4 teaspoons salt
  • 1 teaspoon coconut oil
  • 1/4 white onions, sliced
  • 2 cloves garlic, finely chopped
  • 2 cups spinach, chopped
  • 2 teaspoons curry, powder
  • 1 1/4 cups coconut milk, reduced fat
  • 1/4 cups chickpeas, cooked
  • 1 cup fava beans
  • 2 tablespoons honey
  • 2 tablespoons Sriracha sauce
  • 1/2 tablespoons salt
Preparation
25 mins
45 mins
Low
  • In a small pot over medium heat, cook the rice with the soaking liquid and salt, starting with cold water, for 15 to 20 minutes and covered. Remove from heat and let it rest for a few minutes or until all the liquid is absorbed. Drain and set aside.
  • In a skillet over medium heat, heat the coconut oil and cook the onion until it is translucent. Add the garlic and spinach and cook for a few minutes.
  • Add the curry and the milk, mix very well and incorporate the chickpeas and broad beans. Cook for 25 minutes, add the honey and sriracha. Season with salt.
  • Serve alongside the rice and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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