vegan_curry
What you need:
– 2-3 cups Jasmine rice
– 3 large potatoes
– 1 bag frozen spinach
– 1 cup chickpeas
– 1/2 can of coconut cream
– 1/2 tbsp. cumin
– 1/2 tbsp. turmeric
– 4-5 tbsp. of Pad Thai sauce (or your choice of hot sauce!)
– Optional: bay leaves.
Preparing everything:
Set aside your pre-measured amounts of spinach, chickpeas, coconut cream and spices. Boil your rice and potatoes (don’t overcook the potatoes, so they don’t get mushy when you mix them with the rice). Once boiled, set aside the potatoes and let them steam off. Pour your vegetables, coconut cream and spices onto the rice (boiled / drained, and still hot) and drizzle either Pad Thai sauce, hot sauce, or both, on top. Mix everything and add the potatoes last! Your curry is ready to serve ~ and makes for amazing left overs! Make a bigger batch if you want it to feed your family for a few days. If you like bread, Naan would be a great add on! Enjoy.
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