Mushroom and Spinach Korma

Ingredients

• 8 cups baby spinach 
• 1.3 cups rice 
• 15 ounce chickpeas drained and rinsed canned
• 4 servings cilantro leaves fresh chopped for topping
• 1 piece ginger peeled roughly chopped
• 0.8 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 4 servings kosher salt 
• 0.5 cup coconut milk light
• 1 pound mushrooms mixed sliced
• 1  plum tomatoes chopped
• 1 medium onion red thinly sliced roughly chopped ()
• 2 tablespoons vegetable oil 

Equipment

• food processor
• frying pan
• sauce pan
• blender

Directions

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 wide saucepan over medium-high heat.
3. Add the sliced onion and cook, stirring, until golden, about 5 minutes.
4. Add the mushrooms and cook, stirring occasionally, 3 more minutes.
5. Add 1/2 teaspoon salt.
6. Transfer the vegetables to a plate.
7. Heat the remaining 1 tablespoon vegetable 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.
8. 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.
9. Serve with the rice.
10. Photograph by Antonis Achilleos