Hope everyone had a great weekend! Today I went to a plant based cooking demonstration class. The food was delish!! One of my favorites was the Indian Spinach & Chickpea Korma. It was so tasty that I bought the ingredients and made it this evening. If you like Indian food you will want to try this dish!
Here are the ingredients you’ll need:
1 Tablespoon of Brown Mustard Seeds
2 Tablespoons of Oil (I used Coconut)
1 Large Onion Chopped
2 Cloves of Garlic finely chopped or crushed
2 Tablespoons of finely chopped ginger or ginger puree
1 Teaspoon of Ground Turmeric
1 Teaspoon of Ground Cumin
1 Teaspoon of Ground Coriander
1 Teaspoon of Salt
2 14 oz Cans of Chopped Tomatoes
14 oz Can of Chickpeas (Garbanzo Beans)
6 oz Coconut Cream (Thai Coconut Milk)
1 1/2 Cups of Frozen Spinach defrosted and drained
|This is the onions, garlic, and ginger. Wait until you smell this! YUM|
Next add the spices and salt, take some time to mix it well. Then add the tomatoes. I actually added one can because I misread the recipe and it was fine, but it does call for 2 14 oz cans. Cook this until it boils and stir well.
Blend the mixture in a stick blender for a few minutes.
Pour the mixture back in the pot and add the remaining ingredients, which is the chickpeas, coconut milk, and the spinach. Before you add them remember to drain and rinse the chickpeas, and run hot water over the spinach. Stir well and keep it on the heat for awhile.
The only thing I would do differently is not add 2 Tablespoons of Mustard Seeds, I would add 1 Tablespoon to make it a little less peppery, but I added a little rosemary garlic salt to even out the peppery taste. Seriously, this was good enough that I had to make the recipe tonight! You will also have enough for leftovers.
I’ll be posting some other plant based recipes next week! If you like Indian food try this, you won’t be disappointed.
*Recipe was from The Revive Café Cookbook 2