Yes, yes, yes! I love Indian food just like the rest of the planet. I’m on a major potassium kick so the spinach and chickpeas are keeping it real in that department. I could have doubled the spices and add a 2nd can of beans but felt that this was fine as is too. The recipe that inspired this dish used kale and less oil. I need to make myself an Indian buffet in our kitchen.
1/2 onion, 1 TB grated ginger, 1-2 TB oil, .5 – 1 ts salt, 1 ts each cumin & mustard seeds, 2 ts garam masala, 1 ts coriander powder, 1 ts turmeric powder, 1/2 cup water, bag spinach, 2 TB tomato sauce or paste, 1 cup vegan milk, 1/2 cup cashews, 2 TB nutritional flakes (optional)
- Saute onions until brown in oil with a dash of salt. Once brown add cumin seed & mustard seed and ginger (grated or powder). Let that cook for a minute or two then add the rest of the powdered spices.
- Pour water (or veggie broth) into the onion/spice mixture then add all of the spinach. Put a lid over the spinach to help wilt it in between mixing the spinach. Goal: trying to get the spinach on the top to wilt before the spinach on the bottom becomes over cooked. Once spinach is bright green and soft take it off the heat.
- Put vegan milk, cashews and tomato sauce (or paste) in blender. Add the spinach mixture then nutritional flakes and more salt. Blend everything and see if you’d prefer more spices.
- Pour everything from the blender back into the skillet and add chickpeas. Simmer to deepen the flavors or serve if you’re impatient. ENJOY
For more details on this recipe watch my video below. This recipe was inspired by This Lovely Recipe!