Mushroom and Spinach Korma

By bridgetinma

Calories 439
Fat 11g
Cholesterol 0 mg
Sodium 580 mg
Carbohydrate 75 g
Fiber 9 g
Protein 14 g

Ingredients

• 1 1/4 cups basmati rice
• 1 medium red onion, chopped
• 1 2-inch piece ginger, peeled and roughly chopped
• 1 plum tomato, chopped
• 1 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• Kosher salt
• 2 tablespoons vegetable oil
• 1 pound mixed mushrooms, sliced
• 8 ounces baby spinach (about 8 cups)
• 1 15 ounce can chickpeas, drained and rinsed
• 1/2 cup light coconut milk

Details

Servings 4

Preparation

Step 1

1. Cook the rice as the label directs. Meanwhile, combine the chopped onion, ginger, tomato, cumin, coriander, 1/2 teaspoon salt and 1/4 cup water in a blender or food processor and puree until smooth.

2. heat 1 tablespoon vegetable oil in a side saucepan over medium-high heat. Add the sliced onion and cook, stirring, until golden, about 5 minutes. Add 1/2 teaspoon salt. Transfer the vegetables to a plate.

3. heat the remaining 1 tablespoon oil in the same pan; add the tomato mixture and cook, stirring, until very thick , about 6 minutes. Return the mushroom mixture to the pan. Add 1 1/2 cups water, bring to a simmer and cook until the mushrooms are soft about 4 minutes. Stir in the spinach and chickpeas and cook 2 more minutes. Stir in the coconut milk, season with salt and top with cilantro. Serve with the rice.