This simple, spiced rice dish from the 15 Minute Vegan on a Funds cookbook is the reply to any potluck, weeknight meals, or choosy eaters. Serve it up with grilled flatbreads and a vegan yogurt sauce for an additional dose of plant-based goodness.
What you want:
1 tablespoon sunflower oil
1 crimson onion, peeled and finely chopped
1 teaspoon floor turmeric
1 teaspoon floor cumin
1 teaspoon garam masala
¼ teaspoon dried chilli flakes
1¼ cups cooked basmati rice
2½ cups scorching vegetable broth
1 (14-ounce) can chickpeas, drained and rinsed
1 cup spinach
Juice of 1 lemon
¼ cup cilantro, finely chopped
⅛ teaspoon salt
What you do:
- In a big saucepan over medium warmth, heat oil. Add onion and cook dinner for two minutes till softened, however not browned. Add turmeric, cumin, garam masala, and chilli flakes, stir and cook dinner for 1 minute.
- Pour in rice and vegetable broth, cut back warmth to medium, and simmer for 8 minutes, stirring incessantly to keep away from rice sticking. Add chickpeas and spinach and cook dinner for two extra minutes. Take away from warmth and stir in lemon juice and cilantro. Season with salt and serve.
