Ingredients

• 1c brown rice
• ½ c cowpeas
• 2 Tbl oil
• 1 large onion , chopped
• 2 large potatoes , cubed (or 1 potato and 1 turnip)
• 1 c. diced cooked chicken, 1 can chickpeas, paneer, or tofu (pick one)
• 1 teaspoon fresh ginger , grated
• 1 minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 tsp curry powder
• 1 1/2 tsp. salt
• ¾ c. water
• 400 g spinach or 400 g chard leaves , stalks removed, roughly chopped
• 1/4-1/2 c. coconut milk (opt)

Directions

• Cook the rice and beans together in 3 c water and ½ tsp salt for 45 mins (20 Oz water /20 mins if pressure cooking).
• Meanwhile, Sauté the onion in oil.
• Add the potato, ginger, garlic, cumin, turmeric, garam masala, and salt and fry until fragrant.
• Add 1/2 c. water, stir to make sure potatoes aren't sticking, cover, and simmer 5-7 minutes until potatoes are nearly done. Add more water if needed to keep potatoes from sticking.
• Add the spinach or chard (and chicken, if using) and cook until it collapses over the potato.
• Add coconut milk at the end, if using. Adjust salt and water to achieve desired consistency.
• Serve over rice.

Notes

• Serve with rice or naan.

Photos