dah chicken and veggie curry

  • 3/4 cup Basmati Rice
  • 4 Cilantro Sprigs
  • 4 Garlic Cloves
  • 2 oz. Spinach
  • 15½ oz. Canned Chickpeas
  • 1 Yellow Onion
  • 1 Tbsp. Curry Powder
  • 14 oz. Diced Tomatoes, Canned
  • 1/2 fl. oz. Sriracha
  • 1 Naan Flatbreads
  • 2 oz. DAH! Plain Lassi
  1. Cook the Rice. Preheat the oven to 400 degrees. Prepare a baking sheet with foil or use a non-stick baking sheet. Place a colander in the sink. Bring small pot filled with 1¼ cup water, a pinch of salt, and rice to a boil. Cover with a tight fitting lid, reduce heat to very low (smaller quantities of rice can burn easily), and cook for 15-20 minutes or until tender. Remove from heat and set aside, covered.
  2. Prepare the Ingredients: Throughly rinse produce and pat dry. Stem and roughly chop cilantro. Mince garlic. Roughly chop spinach. Drain and rinse chickpeas. Peel and small dice onion into ¼” pieces.
  3. Prepare the Curry: Heat a medium pan and 1 Tbsp. olive oil over medium heat. When pan and oil are hot, add onion, half the garlic, and curry powder. Cook for 2-3 minutes or until garlic and onion are soft. Add chickpeas, diced tomatoes, and Sriracha. Simmer on low for 6-8 minutes, or until sauce starts to thicken.
  4. Place the naan flatbread on the foil lined baking sheet. Drizzle with 1 tsp. olive oil, rub in remaining garlic, and season with a pinch of salt and pepper. Place in the oven and bake for 8-10 minutes or until flatbread begins to brown and toast. Remove from oven and cut into quarters for plating.
  5. Remove the chickpea curry from heat and stir in DAH!, half the cilantro (reserving remaining for garnish), and spinach.
  6. Plate the Dish: Place rice in the center of the plate. Spoon chickpea curry around the rice. Garnish with remaining cilantro. Lay two pieces of naan next to curry.

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