Yamuna's Spinach, Chickpeas and Roasted Tomato One-Pot Meal

vegan Indian food brown basmati spinach garam masala turmeric

Serves 4

1 c dry brown basmati rice
1 3/4 c water
*optional pat of butter
2 T olive oil
1 1/2 T grated fresh ginger
1/2 T cumin seeds
1/4 tsp asafetida powder
1 14.5 can of diced, roasted tomatoes
1 T ground coriander
1 tsp paprika
1 tsp turmeric
1 can cooked chickpeas, drained and rinsed
16 oz bag whole leaf frozen spinach
1/2 T sea salt
1 tsp garam masala

Cook basmati the fast way by not pre-soaking. If you choose to soak it’ll cook faster. For quick, first rinse the rice thoroughly. Then add to a pot with water. For a non-vegan dish, add 1 T butter. Bring to a boil and cover on low for 35 minutes.

Have all other ingredients ready to go because this cooks up quick.

Heat 2 T olive oil in a deep skillet. Fry up ginger and cumin seeds for a few minutes before adding the asafetida. Then, using a splash screen to prevent anything hitting you, add tomatoes through turmeric. Stir frequently and cook over medium heat for 5 minutes.

Add the bag of frozen spinach (as is from the bag frozen) and sea salt. Stir to combine, cover, lower heat and let cook for 5 minutes. Remove lid, stir well again breaking up any frozen clumps that may remain. Add garam masala. Cook a few minutes further.

Serve with basmati.

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