Creamy One Pot Rice

Finely chop the onion, garlic and ginger and put in a bowl.

• 1 Onion, red (~ 3 oz)
• 1 Garlic clove (~ 0.1 oz)
• ¾ in Ginger (~ 0.4 oz)

Chop the tomatoes. Finely chop the chives and put both into a second bowl.

• 4 Tomatoes (~ 1.1 lbs)
• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)

Heat the olive oil in a pot over medium heat. Add the cumin and curry paste and roast for approx. 2 minutes.

• 2 tsp Olive oil
• ½ tsp Cumin, ground
• ½ tsp Curry paste, red

Add the onions, garlic, and ginger. Fry until the onions turn translucent.

Add the diced tomatoes and chives and let cook for approx. 3 minutes.

Add the rice and chickpeas and fry for approx. 1-2 minutes. Stir in the vegetable broth and tomatoes.

• 1⁄3 cup Basmati rice
• ½ cup Chickpeas, canned
• ¾ cup Vegetable broth
• 2⁄3 cup Tomato sauce, canned
• 8.8 oz Tomatoes, diced, canned

Let simmer, stirring occasionally for approx. 15 minutes until the rice is cooked.

Turn off the heat and stir in the coconut milk. Season with salt and pepper.

• 3 ⁠½ Tbsp Coconut milk
• Salt
• Black pepper

Top with the almonds and serve.

• 1 ⁠½ Tbsp Almonds, chopped

Enjoy your meal!