Dairy Free

Gluten Free

Leaky Gut Friendly

Lunch & Dinner

Nut Free

Vegan

Vegetarian

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1/4 cup of brown rice

1 teaspoon of cold pressed coconut oil

1 long green shallot/scallion, finely sliced

1 tablespoon of grated fresh ginger

1 clove of garlic, grated or minced

1/2 teaspoon of ground coriander

1/4 teaspoon of ground turmeric

1/8 teaspoon of ground cayenne pepper

1/4 teaspoon of sea salt

100 millilitres of full fat coconut milk

1 tablespoon of water

2 teaspoons of natural peanut butter

1/3 cup of canned chickpeas, rinsed & drained

4 or 5 grape or cherry tomatoes, halved

1 1/2 cups of baby spinach leaves (large handful)

2 teaspoons of fresh lime juice

Fresh coriander leaves (optional)

Method

1. Cook the brown rice as per instructions.  Set aside to cook the curry.
2. Heat oil in a small saucepan over medium-low heat. Add shallot, ginger & garlic and cook for around a minute.  Making sure the heat isn’t too high for this first part with delicate ingredients. 
3. Add spices & salt and cook for another 30 seconds.
4. Add the coconut milk, water & peanut butter and stir well. Bring to a gentle simmer and add the chickpeas & tomatoes.  Cook for another minute or 2.
5. Add spinach & lime juice and heat through until spinach is just wilted.
6. Serve with the rice & the optional coriander leaves & extra lime.

Calories: 595

Protein: 14.8

Carbs: 62.7

Fibre: 9.8

Fat: 28.9