Saturday, January 21, 2012
Curry Rice with Garbanzo Beans and Spinach
Ahhh the end of the month. When the fridge is bare and making dinner feels a bit like MacGyver, except instead of diffusing a bomb with an apple, a bit of twine and a rock, I'm trying to make dinner out of 6 seemingly incongruent ingredients.
Plus, I have to get my kids to actually eat it. Right.
After some time spent in the kitchen scratching my head and wracking my brain, I came up with this and let me tell you, it was both delicious and a HUGE hit with the kids. And yes, my kids do actually eat like this. Hard to believe, I know. I could regail you with all the things they don't eat, but let's just get to it already.
1 cup jasmine rice
1 tsp yellow curry powder
1/2 tsp salt
1.5 cups water
Garbanzos and Spinach:
1 onion, diced
2 cloves of garlic, minced
1 tsp cumin powder
salt to taste
3/4 cup of fresh spinach, chopped
1 to 2 cups garbanzo beans, cooked or canned
dash of water or veggie broth
Combine all of the ingredients for the rice in a saucepan and bring to a boil. Stir, cover and reduce heat to low. Simmer 20 minutes.
Meanwhile, saute the onion and garlic in a large skillet for about 2 minutes. Add in the cumin and stir, cook over medium-low another two minutes, stirring occasionally. Add in the garbanzo beans and a dash of liquid to deglaze the pan and heat the beans through. Stir in the spinach, cook another two minutes.
Serve with the rice.