1. Make Cilantro Ginger Rice

   Combine all ingredients in a large pot and bring to boil. Simmer, covered, for 40 minutes. Remove ginger. Fluff rice with a fork.

   • 1 cup Long Grain Brown Rice
   • 1 tsp , peeled Ginger
   • 1/4 bunch , stems removed Fresh Cilantro Leaf
   • 2 cups Water
   • 1/2 tsp Kosher Salt
2. Prepare Protein

   Prepare chickpeas, set aside.

   • 2 cans , 15 oz each, drained and rinsed Canned Chickpeas
3. Prepare Spice Mix

   Mix spices in a small bowl, set aside.

   • 1 Tbsp Hungarian Paprika
   • 1 tsp Ground Cardamom
   • 1/4 tsp Ground Cloves
   • 1/2 tsp Ground Cumin
   • 1/2 tsp Ground Coriander Seeds
   • 1 , broken in half Cinnamon Stick
4. Prepare Vegetables

   Prepare vegetables. Set aside.

   • 1 , chopped Yellow Onion
   • 4 , minced Garlic Cloves
   • 1 Tbsp , grated Ginger
   • 1/2 bunch , chopped, leaves and tender stems Fresh Cilantro Leaf
5. Create Curry

   In the large pot, heat ghee over medium-high heat. Add vegetables, reserving cilantro, season with salt and cook for 5 minutes or until soft. Add spice mix and tomato paste and cook until fragrant, for about 20 seconds, stirring occasionally. Add protein, vinegar, vegetable stock, sugar and salt. Let simmer uncovered on medium-low heat for 25 minutes or until sauce has reduced slightly and protein is tender. Add more broth or water if curry seems too dry. Stir in cilantro and check seasoning.

   • 2 Tbsp Ghee
   • 1/4 cup Canned Red Tomato Paste with no salt
   • 1 Tbsp Apple Cider Vinegar
   • 2 cups Vegetable Stock
   • 1 Tbsp Brown Sugar
   • 1 pinch , or to taste Kosher Salt
6. Plate & Serve Curry

   Plate rice and serve with curry. Enjoy!

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	Amount per serving	Daily value percentage
Calories	520 kcal
Low Fat	11 g	14%
Total Saturated Fat	2 g	11%
Unsaturated Fat	9 g
Low Cholesterol	< 5 mg	1%
Sodium	1190 mg	50%
Total Carbohydrate	84 g	31%
Excellent Source: Fiber	15 g	55%
Sugars Total	9 g
Excellent Source: Protein	20 g	39%
Vitamin C	11 mg	15%

Load More

	Amount per serving	Daily value percentage
Calcium Ca	150 mg	10%
Excellent Source: Iron	5.5 mg	30%
Good Source: Potassium	940 mg	20%
Vitamin E	2 mg	15%
B-Vitamins
Thiamin	0.4 mg	35%
Riboflavin	0.3 mg	20%
Niacin	6 mg	40%
Pantothenic Acid	1.4 mg	30%
Vitamin B-6	1.5 mg	90%
Folate (B9)	91 µg	25%

By Innit Culinary Team