Spinach Gravy

Fragrant Indian spices and nutrient-rich whole-food ingredients come together to create this vibrant dish that is bursting with flavor and powered with nutrition. Chickpeas bring plant-based protein and tons of fiber while spinach offers tons of healing phytonutrients. Serve it over rice or any other grain you like.

This recipe was inspired by Plant-Based India cook book by Dr. Sheil Shukla

Ingredients:

Spinach Gravy

1/2 cup cashews, presoaked

1 tablespoon coriander seeds

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

pinch asafoetida powder(hing)

1-2 tablespoon minced ginger

1-2  green chili, minced

1 cup vegetable broth

5 cups packed, chopped spinach

1 teaspoon garam masala

coconut oil or Ghee and lime for serving

Chickpeas

2-3 tablespoon veggie broth

1 cup cooked chickpeas

turmeric /salt/black pepper to taste

Instructions:

Heat the large enough pot over medium-high heat. Add coriander, cumin and fennel seeds, heat until fragrant. Add asafoetida powder(hing)and stir well. Reduce heat to medium, add ginger and chili, stir and cook for 2 more minutes. Add one cup of vegetable broth, bring to a simmer.

Add the spinach and cook until bright green and slightly wilted. Take of the heat, add 5-6 cubes of ice to stop cooking process. Season with salt and pepper to taste.

Blend presoaked cashews and spinach mixture until smooth. Adjust salt and pepper. Transfer to a cooking pot and set aside.

To prepare chickpeas, heat a non-stick pan over medium heat. Add chickpeas to the pan and cook until golden brown. Season with salt, pepper and turmeric. If chickpeas will start stick to the bottom, add vegetable broth.

Cook grains of your choice.

Right before serving, bring the spinach gravy to a brief simmer on medium heat for about 1-2 minutes. Remove from the heat. Stir in the garam masala.

Serve with chickpeas, rice and a slice of lime.