RECIPES

Chickpea and Spinach Saag With Wild Rice

Serves: 4
Takes: 25 mins

This quick spinach curry is packed full of nutrients and is incredibly tasty. It’s a midweek winner which is the perfect blend of comforting but not stodgy and too filling.

When To Eat

I recommend eating this dish from May to October when British spinach will be widely available.

Ingredients

Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.

Name Amount KG CO2e
Onion 1 Medium 0.026
Ginger 50 g 0.044
Garlic 1 Clove 0.006
Tomato Paste 1 Tablespoon 0.047
Garam Masala 1 Tablespoon 0.021
Chilli Powder 1 Teaspoon 0.008
Turmeric 1 Teaspoon 0.008
Vegetable Stock 250 ml 0.146
Cooked Chickpeas 200 g 0.154
Spinach 400 g 0.216
Coriander 30 g 0.024
Wild Rice 300 g 0.765
Sunflower Oil 2 Tablespoons 0.094

This meal is around 88% less polluting than the average UK meal.

  • Eating this recipe will save around 2.59 kg CO2e per person.
  • That's equivalent to the emissions produced driving 21.37km in a modern car.

Method

  • First cook the rice. Place the rice in a medium pan over a high heat. Pour water to cover the rice by about an inch. Bring to the boil, then reduce the heat, cover and simmer for 20 - 25 minutes until the rice is soft and fluffy. Drain and reserve in the pan, keeping warm.
  • Peel and dice the ginger and onion. Peel and crush the garlic with the back of a knife, then add it to a small blender with the ginger, onion, and 1 tablespoon of water. Blend until the mixture reaches a smooth consistency. (If you don’t have a blender, peel and grate the onion and ginger and finely chop the garlic).
  • Heat the oil in a large frying pan, over a medium heat, and add the onion paste mixture. Fry the onion for about 3 - 5 minutes until the onions soften. Add the tumeric and garam masala and cook for about a minute more, then stir in the tomato paste and fry for a further minute. Tip in the chickpeas and stir the mixture to coat the chickpeas in the spice mixture. Season to taste.
  • Wash and clean the spinach, then tip into the pan with the chickpeas. Pour over the stock and cook for about 5 minutes until the spinach has wilted fully and the sauce has thickened. Slice the coriander and sprinkle into the curry sauce, reserving some for garnish.
  • Plate the rice and pour a little of the curry on each plate, top with the remaining coriander.
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