Chickpea Saag
with Cumin Cauliflower Rice & Mango Chutney
INGREDIENTS
- 1 oz ginger
- 1 clove garlic
- 1 onion
- 1 Roma tomato
- 13.4 oz chickpeas
- 2 tsp curry powder
- 5.5 oz coconut milk
- 8 oz baby spinach
- 1 tsp cumin seeds
- 12 oz cauliflower rice
- ¼ cup mango chutney
- 4 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
INSTRUCTIONS
Peel and mince 2 tsp ginger. Peel and mince the garlic. Peel and dice the onion. Chop the tomato. Drain and rinse the chickpeas.
Place a medium saucepan over medium-high heat with 2 tsp vegetable oil. Add minced ginger, minced garlic, diced onion and cook, stirring frequently, until softened, about 3 to 5 minutes. Add the curry powder and cook until fragrant, about 1 minute.
Add ¼ cup water, chopped tomato, coconut milk, ¾ tsp salt, and a pinch of pepper. Bring to a boil, add the spinach, and stir. Reduce the heat to low, and cook until the spinach wilts, about 3 to 5 minutes.
Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Add the cumin seeds and toast until sizzling and fragrant, about 1 to 2 minutes. Add the cauliflower rice and cook, stirring occasionally, until tender and lightly browned in places, about 4 to 6 minutes.
Add the chickpeas to the pot with the saag and cook until heated through, about 2 to 3 minutes. Divide the cumin cauliflower rice between large bowls. Top with chickpea saag and serve with mango chutney.
SIMILAR RECIPES
MANGO CURRY with Chickpea Dumplings and Spinach Amaranth
MILLET VEGETABLE FATTOUSH with Broccolini and Sumac Vinaigrette
RED LENTIL COCONUT DAL with Tomato Chutney & Brown Basmati Rice
TUSCAN GRAIN BOWL with Arugula Walnut Pesto and Sun Dried Tomatoes
