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Alejandra

Alejandra Cota

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Curry Rice with Beans and Spinach

25 mins
45 mins
Low
3.666667
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Prepare this delicious curry rice dish with beans and spinach that has an intense flavor that will transport you to the Middle East. It is a good recipe for vegans and vegetarians and the best part is that it is super easy.
Learn more about Alejandra Cota

Ingredients

4 portions
  • 1 cup rice, basmati, rinsed and soaked
  • 1 cup Water, preferably from soaking
  • 1/4 teaspoons salt
  • 1 teaspoon coconut oil
  • 1/4 white onions, filleted
  • 2 cloves garlic, finely chopped
  • 2 cups spinach, chopped
  • 2 teaspoons curry, powdered
  • 1 1/4 cups coconut milk, reduced in fat
  • 1/4 cups chickpea, Cooked
  • 1 cup bean
  • 2 tablespoons honey
  • 2 tablespoons Sriracha sauce
  • 1/2 tablespoons salt

Preparation

In a 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 stand a few minutes or until all the liquid is absorbed. Drain and reserve.
In a skillet over medium heat, heat the coconut oil and cook the onion until transparent. Add the garlic and spinach and cook a few minutes.
Add the curry and milk, mix well and incorporate the chickpeas and beans. Cook for 25 minutes, add the honey and the sriracha. Season with salt.
Serve with rice and enjoy.

PRESENTATION

Accompany with lemon.

TIPS

Curry is a mixture of spicy spices with a strong flavor. Use it sparingly so as not to ruin the preparation.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
lucia yolanda Alonso
04/12/2019 11:17:38
Es deliciosa esta receta
Martha Vargas
12/08/2019 13:17:05
Odie la receta es incesante
Daniela Bortoni
29/12/2016 12:20:20
amé la receta, nutritiva y deliciosa

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