VEGAN JALFREZI CURRY RECIPE ft. Maya Kaimal

INGREDIENTS

• 12.5 oz. jar Maya Kaimal Jalfrezi Curry Indian Simmer Sauce (Medium) - Sweet Red Pepper & Tomato
• 1 1/2 cup organic garbanzo beans (chickpeas), washed & drained
• 4 medium sized Yukon Gold potatoes, fork sized cubes, cooked
• 1 cup organic celery, lightly steamed
• 3/4 cup organic peas
• 1 cup organic sweet red pepper, diced
• 4 garlic cloves, minced
• 1 cup organic spinach, packed
• 1/4 cup organic parsley, minced (garnish)
• 4 cups organic brown rice, cooked

Lemon Tahini Sauce

• 1/4 c tahini
• 4 Tbsp organic fresh squeezed lemon
• 2 Tbsp organic parsley, minced

Blend sauce ingredients with small whisk or small food processor and set aside

DIRECTIONS

1. Place potatoes in enough boiling water to just cover them and cook until fork tender.
2. Add diced celery to the sauce pan with the potatoes during the last 5 min to soften, then drain in a colander.
3. Place Maya Kaimal Jalfrezzi Curry Indian Simmer Sauce into a pot with chickpeas, potatoes, celery, peas, sweet red pepper and garlic and cook on medium heat until heated through (about 5 min) gently folding so potatoes remain intact.  
4. Fold in spinach and cover for 2 additional minutes, until wilted
5. Heat rice separately
6. Place 1 cup rice in large soup bowl and cover with vegetable curry mixture. 
7. Drizzle Lemon Tahini Sauce over the top an garnish with parsley