Vegan Curried Garbanzo Rice Bowls

Vegan Curried Garbanzo Rice Bowls

Ingredients

  • 1 cup Jasmine or basmati rice
  • 1 3/4 cups water
  • 2 (15oz) cans S&W® Indian Style Savory Sides (do not drain)
  • 1 (13.66oz) can unsweetened coconut milk
  • 1/4 cup mango chutney
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1 (5oz) package fresh baby kale and/or spinach leaves

Print Vegan Curried Garbanzo Rice Bowls

V

Vegetarian

GF

Gluten Free

25 min

Total Time

25 min

Prep Time

4

Servings

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Ingredients

  • 1 cup Jasmine or basmati rice
  • 1 3/4 cups water
  • 2 (15oz) cans S&W® Indian Style Savory Sides (do not drain)
  • 1 (13.66oz) can unsweetened coconut milk
  • 1/4 cup mango chutney
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1 (5oz) package fresh baby kale and/or spinach leaves

Directions

In medium saucepan, cook rice in water 15 minutes, covered, or until tender and water is absorbed, following directions on package. Set aside to keep warm. Meanwhile, in large nonstick skillet, cook garbanzo beans and coconut milk over medium-high heat until bubbly. Reduce heat until mixture just simmers. Cook uncovered 15 to 20 minutes or until mixture reduces and thickens, stirring frequently. Stir in chutney. In large saucepan, cook garlic in oil over medium-low heat until tender. Stir in greens and cook until wilted and tender. To serve, spoon rice on one side of 4 large bowls. Spoon beans and spinach beside rice.

Tip: Look for a mixture of healthy baby greens in the produce section. Swiss chard, beet greens, kale and/or spinach will all work in this recipe.

Serving Size: about 14oz each

Nutritional Information Per Serving:
Calories 450, Total Fat 10g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 770mg, Carb 75g, Fiber 8g, Total Sugar 8g, Added Sugar 1g, Protein 14g, Vitamin D 6%, Calcium 8%, Iron 40%, Potassium 8%

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.