Main course · Japanese

Vegetable Curry Rice with Chickpeas and Spinach

Name: Vegetable Curry Rice with Chickpeas and Spinach
Total time: 35 min
Yield: 4
Cuisine: Japanese
Ingredients: 400 g chickpeas; 2 onion, sliced; 2 carrots, sliced into rounds; 2 potato, peeled and diced; 100 g baby spinach; 2 tbsp mild curry powder; 1 tbsp cornflour; 600 ml vegetable stock; 1 tbsp soy sauce; 20 g unsalted butter; 1 tbsp vegetable oil; 300 g sushi rice

35 min Serves 4 ~591 kcal/serving ~£4.60 (£1.15/serving) Kid-friendlyVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

400 g chickpeas
2 onion, sliced
2 carrots, sliced into rounds
2 potato, peeled and diced
100 g baby spinach
2 tbsp mild curry powder
1 tbsp cornflour
600 ml vegetable stock
1 tbsp soy sauce
20 g unsalted butter
1 tbsp vegetable oil
300 g sushi rice

Nutrition (per serving)

Calories: 591 kcal
Protein: 16.8 g
Carbohydrate: 99.5 g
of which sugars: 8.4 g
Fat: 11.4 g
of which saturates: 3.4 g
Fibre: 12.8 g
Salt: 2.46 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Cook the sushi rice according to the pack and keep warm.
2
Heat the vegetable oil and half the butter in a large pan over a medium heat and cook the onion for 5 minutes until soft.
3
Stir in the curry powder and cornflour and cook for 1 minute, then gradually whisk in the vegetable stock until smooth.
4
Add the carrots and potato, cover and simmer for 15 minutes until almost tender.
5
Drain and rinse the chickpeas and add them to the pan, then simmer uncovered for 8-10 minutes until the vegetables are fully tender and the sauce has thickened.
6
Stir in the soy sauce, the spinach and the remaining butter and cook for 2 minutes until the spinach is just wilted and the butter has melted through.
7
Serve the curry spooned over bowls of the rice.

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