Measurements

• 1 cup chickpeas
• 2 cups fresh spinach
• 1 cup brown rice
• 1 onion
• 2 cloves garlic
• 1 inch ginger
• 2 tomatoes
• 1 cup coconut milk
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon coriander
• 1/2 teaspoon cardamom
• 1/2 teaspoon cinnamon
• 1/2 teaspoon chili powder
• Salt to taste
• Pepper to taste
• 1 tablespoon lemon juice
• 2 tablespoons cilantro
• 2 tablespoons oil

Preparation Method

• Cook brown rice according to package instructions.
• Heat oil in a large pan over medium heat.
• Add onions and sauté until translucent.
• Stir in garlic and ginger, cook for 1 minute.
• Add tomatoes and cook until soft.
• Mix in curry powder, cumin, turmeric, coriander, cardamom, cinnamon, and chili powder.
• Cook spices for 2 minutes, stirring frequently.
• Add chickpeas and coconut milk, stir well.
• Simmer for 10 minutes, allowing flavors to meld.
• Add spinach and cook until wilted.
• Season with salt, pepper, and lemon juice.
• Serve curry over brown rice.
• Garnish with cilantro before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.