Canadian Living - - Quick & Easy -


1 cup long-grain white rice, rinsed 2 tbsp canola oil 2 cloves gar­lic, minced 2 tsp curry pow­der 2 tsp garam masala ½ tsp salt ¼ tsp pep­per 1 796 ml can no-salt-added diced toma­toes ⅓ cup cashew but­ter 1 540 ml can chick­peas, drained and rinsed 2 cups baby spinach ½ cup cilantro, chopped (ap­prox) warm naan (op­tional) In saucepan, bring rice and 1½ cups cold wa­ter to boil over high heat. Re­duce heat to low; cover and cook un­til ten­der and wa­ter is ab­sorbed, about 13 min­utes. Re­move from heat; let stand, cov­ered, for 5 min­utes. Fluff with fork.

Mean­while, in large skil­let, heat oil over medium heat; cook gar­lic, curry pow­der, garam masala, salt and pep­per, stir­ring, un­til fra­grant, 30 sec­onds to 1 minute. Add toma­toes; bring to boil. Re­duce to sim­mer; cook, stir­ring fre­quently, un­til sauce is thick­ened, about 15 min­utes. Stir in cashew but­ter and ⅓ cup wa­ter un­til smooth. Stir in chick­peas; cook un­til heated through, about 2 min­utes. Stir in spinach and cilantro.

Serve over rice. Gar­nish with ad­di­tional cilantro, if de­sired, and serve with naan (if us­ing).

PER SERV­ING about 557 cal, 18 g pro, 19 g to­tal fat (3 g sat. fat), 82 g carb (9 g di­etary fi­bre, 11 g sugar), 0 mg chol, 609 mg sodium, 551 mg potas­sium. % RDI: 12% cal­cium, 41% iron, 8% vit A, 33% vit C, 88% fo­late.

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