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Restaurants›Twisted Indian North Barrie›Ironclad Bowl Recipe

Ironclad Bowl Recipe

Name: Twisted Indian North Barries Ironclad Bowl Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 cups long-grain basmati rice, rinsed; 2.25 cups water (for rice); 6 cups baby mixed greens (if using greens instead of rice); 10 oz fresh baby spinach, washed and thick stems removed; 2 tbsp vegetable oil or ghee; 1 medium yellow onion, finely chopped; 4 cloves garlic cloves, minced; 1 tbsp fresh ginger, minced; 1 piece green chili or jalapeño, seeded and finely chopped (optional); 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp garam masala; 0.5 tsp ground turmeric; 1 medium tomato, medium, finely chopped (or 1/2 cup canned crushed tomatoes); 0.25 cup plain yogurt or coconut milk (for creaminess, optional); 1 tsp salt; 1 tbsp lemon juice; 0.5 cup water (or vegetable broth); 2 cups canned chickpeas, drained and rinsed; 1 tbsp vegetable oil; 0.5 medium onion, finely chopped; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp ground turmeric; 0.5 tsp paprika or mild chili powder; 0.5 cup canned crushed tomatoes; 0.5 cup water or vegetable broth; 0.75 tsp salt; 0.5 tbsp lemon juice

Inspired by Twisted Indian North Barrie

Time55m

Serves4

Choice of rice or baby greens with Saag (spinach) & Chana (chick-peas) & choice of toppings.

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Ingredients

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Base (choose one)

1 1/2 cups long-grain basmati rice, rinsed

2 1/4 cups water (for rice)

6 cups baby mixed greens (if using greens instead of rice)

Saag (spinach curry)

10 oz fresh baby spinach, washed and thick stems removed

2 tbsp vegetable oil or ghee

1 medium yellow onion, finely chopped

4 cloves Garlic cloves, minced

1 tbsp fresh ginger, minced

1 piece green chili or jalapeño, seeded and finely chopped (optional)

1 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp Garam masala

1/2 tsp Ground turmeric

1 medium tomato, medium, finely chopped (or 1/2 cup canned crushed tomatoes)

1/4 cup plain yogurt or coconut milk (for creaminess, optional)

1 tsp Celtic sea salt

1 tbsp ReaLemon lemon juice

1/2 cup water (or vegetable broth)

Chana (chickpea curry)

2 cups canned chickpeas, drained and rinsed

1 tbsp Tuscany sunflower oil

1/2 medium Onion, finely chopped

2 cloves Garlic, minced

1 tsp Ground cumin

1 tsp Ground coriander

1/2 tsp Ground turmeric

1/2 tsp paprika or mild chili powder

1/2 cup canned crushed tomatoes

1/2 cup Water or vegetable broth

3/4 tsp Celtic sea salt

1/2 tbsp ReaLemon lemon juice

Toppings & garnish (choose any)

1/2 cup pickled red onion

1/2 cup cucumber, diced

1/4 cup chopped cilantro

2 tbsp toasted pumpkin seeds

1/4 cup plain yogurt or dairy-free raita

1 tsp red chili flakes or hot sauce

0 to taste Celtic sea salt

2 pieces lemon wedges

Method

Base (choose one)

Cook rice

If using rice: Combine rinsed basmati rice and 2.25 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Prepare greens

If using baby greens: wash and spin dry. Keep chilled until assembly. Dress lightly at assembly if desired.

Saag (spinach curry)

Heat 2 tbsp oil or ghee in a large skillet over medium heat. Add the finely chopped onion and sauté 6–8 minutes until soft and translucent.

Add minced garlic, ginger, and chopped green chili (if using). Sauté 1–2 minutes until fragrant, taking care not to burn the garlic.

Stir in 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp turmeric and 0.5 tsp garam masala. Cook the spices 30–45 seconds to bloom their aroma.

Add the chopped tomato (or 1/2 cup crushed tomatoes) and 1/2 cup water or broth. Simmer 4–5 minutes until the tomato softens and the mixture thickens slightly.

Add the spinach in batches, stirring until it wilts and reduces. If using a very large amount of spinach, add it in 2–3 additions. Cook 3–5 minutes until fully wilted.

Using an immersion blender, blender in batches, or a food processor, pulse the cooked spinach mixture to a coarse-smooth texture. Return to the pan.

Stir in 1/4 cup yogurt or coconut milk if using, and season with 1 tsp salt and 1 tbsp lemon juice. Simmer 2–3 minutes to meld flavors. Adjust seasoning to taste.

Chana (chickpea curry)

Heat 1 tbsp oil in a medium skillet over medium heat. Add the chopped 1/2 onion and sauté 4–5 minutes until soft.

Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Stir in 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp turmeric and 0.5 tsp paprika. Cook spices 30–45 seconds.

Add 2 cups drained chickpeas, 1/2 cup crushed tomatoes and 1/2 cup water or broth. Stir to combine, bring to a gentle simmer and cook 8–10 minutes so flavors meld and sauce thickens slightly.

Season with 3/4 tsp salt and 1/2 tbsp lemon juice. Taste and adjust seasoning. For a creamier texture, mash a few chickpeas against the pan with the back of a spoon.

Toppings & assembly

Assemble bowls: divide rice or baby greens among 4 bowls (rice yields 4 bowls at ~3/4 cup cooked rice each; greens serve 4).

Spoon a generous portion of Saag (about 3/4–1 cup) on one side of each bowl and 3/4 cup Chana on the other side. Leave space for toppings.

Add desired toppings: a few tablespoons pickled red onion, 2–3 tbsp diced cucumber, a sprinkling of chopped cilantro, 1 tsp toasted pumpkin seeds, and a dollop (1–2 tbsp) of yogurt or raita. Finish with chili flakes or a squeeze of lemon to taste.

Serve warm. Store leftover Saag and Chana in separate airtight containers in the refrigerator for up to 4 days.