#spinach basmati rice

[mylunchisatvdinner]

[the-things-i-put-in-my-mouth]

Chicken and spinach coconut curry, basmati rice, flatbread, onion bhaji, mango chutney…..

[corpsoir]

so exhausted after my first day at the archive im literally going to bed at 9 pm vs my usual 2 am 💀

[cookingkcals]

Hello Fresh: Curried Chickpea Fritters

The Recipe (Serves 4)

Ingredients: - 2 13.4oz cartons of chickpeas - 164g tempura batter mix - 1 red onion - 1 Tbs curry powder - 2 bunches scallions - 1 c Basmati rice - 4 Tbs yogurt - 6 Tbs sour cream - 1 lemon - 2 cloves garlic - 2 oz golden raisins - 5 oz spinach - 1 oz cashews - 2 packets veggie stock concentrate - frying oil - 2 Tbs butter

Prep vegetables: Wash and dry produce. Halve, peel, and finely dice onion until you have 1 cup. Mince remaining onion until you have 4 Tbs and set aside. Trim and thinly slice scallions, separating whites from greens. Roughly chop spinach. Quarter lemon. Peel and mince garlic. Drain and rinse chickpeas.

Cook rice pilaf: Melt 2 Tbs butter in a small pot over medium-high heat. Add diced onion, scallion whites, cashews, and a pinch of salt. Cook ~1 minute. Stir in rice, stock concentrate, 1 1/2 c water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender (~15-18min). Turn off heat. Add spinach. Cover until wilted (~2min), stir to combine.

Soak raisins and mix sauce: Place raisins in a small bowl. Add juice from half a lemon, a pinch of salt, and just enough hot water to cover. Set aside to pickle. In a separate small bowl, combine sour cream, yogurt, a squeeze of lemon juice, and a pinch of garlic. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Make batter: Add chickpeas to bowl with minced onion. Mash with potato masher or fork until almost smooth. Stir in tempura batter mix, scallion greens, remaining garlic, 2/3 c water, 1 Tbs curry powder, salt, and pepper.

Cook fritters: Heat a 1/3″ layer of oil in a large heavy-bottomed pan over medium-high heat (we used our cast iron pan). Once oil is hot enough that a drop of batter sizzles when added, add 1/4-cup scoops of batter. Cook until golden brown and crisp (~3-4min per side). Using a slotted spoon, transfer fritters to a paper-towel-lined plate. Season with a pinch of salt.

Serve: Divide rice pialf between plates and top with chickpea fritters. Drizle with creamy garlic sauce and pickled raisins (draining first).

Thoughts on this recipe~

They reminded me of potato croquettes, but obviously chickpea. M said this one was a winner. I just wish it had fewer specialty ingredients. XD We might have to add a few things to our stock of pantry staples.

[emilyfrembgen]

Recipe for Sweet Potato, Spinach, and Halloumi Curry It's easy to adjust the flavors of this vegetarian curry made with sweet potatoes, spinach, chickpeas, and halloumi cheese. Serve warm with papadums and brown basmati rice.

[braydonspringer]

Asian - Chicken Saag Chicken saag is a classic Indian dish made with chicken, fresh spinach, and an array of spices. Sour cream makes this dish rich and creamy.

[jezie-of-stars]

Sweet Potato, Spinach, and Halloumi Curry It's easy to adjust the flavors of this vegetarian curry made with sweet potatoes, spinach, chickpeas, and halloumi cheese. Serve warm with papadums and brown basmati rice.

[stormofanomalies]

My behemoth salad 🥗

(Ingredients in the tags)

[harvesti]

some foods that are always on rotation in my kitchen!

rice (brown, basmati, koshihikari, Arborio) · carrots · tomatoes (Roma, cherry) · potatoes · eggs · lentils (red, brown, green) · chickpeas · yogurt · oats · beets · butternut squash · zucchini · cabbage (green, red, napa) · mushrooms (shiitake, enoki, Portobello, white champignon, porcini, oyster, shimeji) · onions (red, white) · garlic · honey · broccoli · cauliflower · peppers (any ones I can get my hands on, fresh or dried, rarely powdered) · bell peppers (all colors!) · leeks · kale · chives · soy sauce · tahini · ginger · bay leaves · cardamom · cumin · corn (on the cob) · green peas · cucumber · basil · spinach · apples · grapes · mango · dates · papaya · bananas · eggplant · cashews · parsley · coriander · thyme · lime · lettuce · beans (black, back-eyed, kidney, pinto) · coconut oil · olive oil · sunflower oil · flour · granola · white wine (for cooking, not drinking!) · Dijon mustard · Worcester sauce · whole milk · wasabi · vinegar (apple, rice) · oranges · chia seeds · peanuts · tofu!

hope this inspires your next grocery shopping adventures ❤️

[tastesoftamriel]

Hackle-lo and Scuttle Curry

One of the Telvanni Peninsula's most famous dishes, this simple, mild curry of hackle-lo and firm scuttle is delightfully rich and flavourful, yet simultaneously mild and balanced. Serve with wickwheat flatbread or steamed saltrice. Suitable for vegetarians! For a vegan version, replace paneer with tofu, and butter with coconut oil.

You will need:

225g paneer, cut into generous cubes (Indian cottage cheese CANNOT be substituted with regular cottage cheese! If you can't find paneer, use tofu or fresh mozzarella)

125g baby spinach

2 onions, finely diced

2 tbsp concentrated tomato purée

3 tbsp unsalted, unroasted cashews

1 tsp ginger paste

5 cloves garlic, minced

2-3 green chilis, sliced (like finger chilis or even fresh jalapeños), optional if you prefer it mild

1/2 tsp garam masala

2 cloves

2 cardamom pods, crushed lightly

1 tsp cumin

1 tbsp cinnamon

2 tbsp sugar

175ml water

2 tbsp butter

Coconut oil or vegetable oil

Salt and pepper, to taste

Cream, to serve (optional)

Method:

Combine the cloves, cardamom, cumin, and cinnamon in a pot, and gently cook on low heat with the butter and 1 tbsp coconut oil to release the aroma.

Toss in half the onions and fry until golden brown. Add the ginger paste and minced garlic, and continue to fry until they release their aroma. Add the tomato purée, salt and pepper, sugar, and garam masala. Continue stirring until well combined, then remove from heat, add the water, and purée until smooth with a blender or immersion blender. Set aside.

In a wok or large pot, fry the rest of the onions and chilis until glossy and aromatic. Add the spinach, and gently stir fry until the spinach has wilted and released most of its water. The spinach should still be green and not overcooked.

Transfer to a blender or use an immersion blender once again. Add the cashews. Purée until smooth and transfer to a bowl.

Put the tomato purée mix back on the heat and bring to a gentle bubble, then immediately remove from the heat and add the spinach purée. Stir until totally incorporated. Throw in your paneer and gently stir until well coated in curry.

Serve hot immediately, with either basmati rice or naan/roti on the side. Drizzle with cream to serve, if desired.

[thereignclub-trc]

Trader Joe's Grocery List:

- organic raspberries

- organic blueberries

- organic strawberries

- organic bananas

- 2-3 oranges

- kale

- romaine

- Persian cucumbers

- cherry tomatoes

- organic avocados

- tri-colored peppers

- shishito peppers

- organic green beans

- packaged lentils

- packaged beets

- organic tri-color carrots

- organic cilantro

- parsley

- lemons & limes

- sweet potatoes

- reg potatoes

- yellow onion

- garlic

- shallots

- raw walnuts halves & pieces

- raw pine nuts

- ravioli (2 diff types)

- frozen peas

- frozen spinach

- frozen berry mix

- Greek yogurt - low fat plain

- Israeli couscous

- organic black beans (canned)

- organic chickpeas (canned)

- kidney beans (canned)

- vegan kale pesto

- extra lean ground beef

- canned tomatoe

- masala sauce

- naan

- basmati rice

- frozen kibbeh

[mylunchisatvdinner]

[the-things-i-put-in-my-mouth]

Chickpea and spinach curry, basmati rice, onion bhaji, mango chutney, flaked almonds…..

[ratatism]

rat meal of the day:

today we had a family barbecue so the girl’s have been absolutely spoiled

on today’s menu:

- a couple spoonfuls of basmati rice

- a handful of spinach

- barbecued chicken tore into small piece

- sliced red pepper

- a couple spoonfuls of greek yoghurt with blueberries for dessert

the girls enjoying their meal:

yoghurt definitely seems to have been the biggest hit today, served either in a bowl or on my fingers, though i think i probably gave them too much. we’ll see what’s left in the morning.

[chaosresturantjandn4eva]

A couple recipes for #FrugalFridays

Quick Creamy Pasta

Ingredients: two Roma tomatoes chopped, a tsp of butter, cup of sour cream, cup of grated Parmesan cheese, any box of pasta

Cook pasta per package directions. Keep 1/4 cup of pasta water and drain the rest. While pasta drains, melt butter, add chopped tomatoes, cook 1-2 minutes until softened. Remove from pot to a small plate. Mix the cup of sour cream and Parmesan cheese in the pot…store version equivalents of Kraft Parmesan in a shaker works just fine for this. Add pasta, incorporate pasta water if needed to adjust consistency. Place the creamy pasta on a plate, top with the cooked tomatoes.

Chickpea Spinach Curry

Ingredients: one can of chick peas, a package of frozen spinach, jarred curry sauce (I like Korma but Tikka Masala sauce works well too), basmati rice with frozen peas and turmeric.

Dump the curry sauce in a pot and cook the frozen spinach until thawed, add chick peas and simmer for five minutes. For the rice, use 1/2 cup rice to 1 cup water, add a tsp of butter and 1/2 tsp turmeric powder to the water, bring to a boil, lower to simmer for 15 minutes. After cooking, add frozen peas and fluff to defrost them.

♥️

Thank you!!!

[ourrecipebook]

Thai Green Curry with Spring Vegetables

Serving: 2-4

Ingredients

1 cup brown basmati rice, rinsed

2 teaspoons coconut oil or olive oil

1 small white onion, diced

1 tablespoon finely chopped fresh ginger (about a 1-inch nub of ginger, peeled and chopped)

2 cloves garlic, finely chopped

Pinch of salt

½ bunch asparagus, tough ends removed and sliced into 2-inch long pieces (to yield about 2 cups prepared asparagus)

3 carrots, peeled and sliced on the diagonal into ¼-inch wide rounds (to yield about 1 cup sliced carrots)

2 tablespoons Thai green curry paste*

1 can (14 ounces) coconut milk (I used full-fat coconut milk for a richer curry)

½ cup water

1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar

2 cups packed baby spinach, roughly chopped

1 ½ teaspoons rice vinegar or fresh lime juice

1 ½ teaspoons soy sauce** (I used reduced-sodium tamari)

Garnishes: handful of chopped fresh cilantro and red pepper flakes, to taste

Directions

To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve.

Warm a large skillet with deep sides over medium heat. Once it’s hot, add a couple teaspoons of oil. Cook the onion, ginger and garlic with a sprinkle of salt for about 5 minutes, stirring often. Add the asparagus and carrots and cook for 3 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.

Pour the coconut milk into the pan, along with ½ cup water and 1 ½ teaspoons sugar. Bring the mixture to a simmer. Reduce heat as necessary to maintain a gentle simmer and cook until the carrots and asparagus are tender and cooked through, about 5 to 10 minutes.

Once the vegetables are done cooking, stir the spinach into the mixture and cook until the spinach has wilted, about 30 seconds. Remove the curry from heat and season with rice vinegar and soy sauce. Add salt and red pepper flakes (optional), to taste. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like.

Notes

GREEN CURRY PASTE: Look for it in the Asian section of the grocery store. I like Thai Kitchen brand. Not all Thai curry pastes are vegetarian, but this one is.

MAKE IT GLUTEN FREE: Be sure to use gluten-free tamari instead of regular soy sauce.

We added chicken because of our nutrition needs.

(Source)