Potato, Spinach And Chickpea Curry With Coconut Rice - Morphy Richards INTELLISTEAM Recipe Book

POTATO, SPINACH AND
CHICKPEA CURRY WITH
COCONUT RICE
INGREDIENTS:
200g can chopped tomatoes
100g onion, very finely chopped
2 garlic cloves, crushed
1 tbsp fresh ginger, finely grated
¼ tsp salt
1½ tsp hot chilli powder
1 tsp cumin
1 tsp turmeric
200g peeled Russett potatoes, cut into
10mm cubes
400g can chickpeas, drained and rinsed
250ml light coconut milk
100g basmati rice, rinsed and drained
130g baby spinach leaves
To Serve:
natural yogurt and
naan bread.
METHOD:
In a non-metallic bowl, mix the chopped
tomatoes with the onion, garlic, ginger, salt
and spices.
Add the potatoes and chick peas, cover
with cling film and refrigerate for 30
minutes.
Stir in 100ml of the coconut milk then
transfer the tomato mixture to the rice tray
and place in the back compartment.
Put the divider into the front compartment.
Put the rice and 150ml coconut milk
into a sauce dish, stir and place in one
compartment. Put the baby spinach into the
other compartment. Cover both pans with
the lids.
Set time for curry using root vegetables
preset (28 minutes) and adjust to
60 minutes.
Set rice preset (40 minutes) and adjust to
28 minutes.
Set the time for the spinach using the leaf
and pod preset (16 minutes) and adjust to
12 minutes.
When ready, gently stir the spinach through
the curry, fluff the rice with a fork and serve
with natural yogurt and naan bread.