Spinach & Chickpea Curry

1 medium onion- roughly

2 Roma tomatoes -chopped

3 cloves of Garlic -minced

Ginger root- 1/4 inch- peeled and finely chopped.

1/2 jalapeño pepper(optional)-finely chopped

1 lb spinach-roughly chopped

1 can of chickpeas

2 Tbs canola oil

8-10 cashews

Garam masala powder - 1 tsp

Cayenne pepper-1 tsp

Turmeric powder -1 tsp

Salt-as per taste

Tomato paste 1 Tbs

Heat canola oil in a saucepan. 

Sauté onion, garlic, ginger and jalapeño till onions are lightly pink in color.

Add tomatoes and cashews. Sauté for 1-2 mins. Add spinach and 1/2 glass of water. Add salt and dry spices. Cook for 3-4 mins with lid on. Grind with hand or regular blender to smooth consistency.

Add chickpeas and taste for salt as well as spice level. Add water if needed to get curry like consistency. 

Cook 4-5 more minutes with lid on. Oil starts to separate on top when cooked. Turn off the flame.

1 cup basmati rice

1 cup quinoa

Salt as per taste

1/4 cup of finely chopped resins 

(can substitute with dry fruit of choice)

1/4 cup of finely chopped cashews- optional

Rinse rice and quinoa and soak for 15-20 mins in warm water. 4 cups of water for total 2 cups of grain mixture. Transfer in a pot, add salt to taste and let it simmer on medium heat till 90 percent of water is evaporated. 

 

Turn heat to low and put on lid. Cook for 2-3 mins. Check rice grain to confirm its fully cooked. Turn off heat and let it rest with lid on. Add chopped dry fruit and cashews before serving.