Chickpea and Spinach Curry with Lime Yoghurt & Garlic Nan

Ok...I saw this recipe and just had to post it. Doesn't this sound amazing! I apologize for not posting in the last month, been really busy. I got some great stuff so keep checking back!

Ingredients

2 bunches of organic spinach

1 can of organic chickpeas (garbanzo)

1 container of yoghurt

1 lime

3 cloves of garlic

1 white onion

1 piece of ginger

2 tablespoons curry powder (if you have all the separate spices even better)

1 can of coconut milk

1 cup jasmine rice (or basmati)

1 package of Nan (if you have the time to make your own even better)

salt

For the Curry

Chop onion, garlic and ginger into small pieces. Heat a medium size saute pan on medium to low heat. Add a touch of olive oil and add your chopped ingredients. Add 2 tablespoons of curry powder and mix thoroughly. Saute till tender, then add your spinach and chickpeas. Saute till spinach is wilted, follow with one cup of coconut milk and a teaspoon of salt.

For the Rice

In a medium saucepan add 2 cups water to 1 cup jasmine rice. Bring to a boil then reduce heat to a simmer. Cover for about 20 minutes.

For the Yoghurt

Add 2 cups of yoghurt to a small bowl and the juice of one lime. A pinch of salt and mix well.

For the Garlic Nan

I bought this lovely pre-made nan bread from the store. I chopped an extra clove of garlic, then drizzled the nan with a touch of olive oil and the garlic. Bake for about 7-10 minutes at 350 degrees until slightly brown and crispy.

Plating

Place a portion of rice in the bowl, then add a nice amount of the curry mixture. Spoon the yoghurt on top. Cut the garlic nan into wedges and place inside.