Measurements

• 1 cup chickpeas
• 1 cup brown rice
• 1 large onion
• 3 cloves garlic
• 1 tablespoon ginger
• 2 tomatoes
• 2 carrots
• 2 potatoes
• 1 cup broccoli florets
• 2 cups spinach
• 1 can coconut milk
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1/2 teaspoon cardamom
• 1/2 teaspoon cinnamon
• 2 bay leaves
• Salt to taste
• Pepper to taste
• 2 tablespoons oil
• 1 tablespoon lemon juice
• Fresh cilantro (for garnish)

Preparation Method

• 1. Cook brown rice according to package instructions and set aside.
• 2. Heat oil in a large pot over medium heat.
• 3. Add onions, garlic, and ginger; sauté until onions are translucent.
• 4. Stir in curry powder, cumin, coriander, turmeric, cardamom, cinnamon, and bay leaves; cook for 1 minute.
• 5. Add tomatoes, carrots, potatoes, and broccoli; cook for 5 minutes.
• 6. Pour in coconut milk and bring to a simmer.
• 7. Add chickpeas and spinach; cook until vegetables are tender.
• 8. Season with salt and pepper to taste.
• 9. Stir in lemon juice.
• 10. Serve curry over brown rice and garnish with fresh cilantro.

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