Spinach and Chickpea Curry

Chickpea Curry

• 2 green chiles (finely chopped)
• thumb size fresh ginger (grated)
• 2 teaspoons garam masala
• 1⁄8 teaspoon asafoetida
• 1⁄4 teaspoon turmeric
• 1 cinnamon stick (large)
• 2 teaspoons cumin
• 1⁄2 teaspoon salt
• 6 cups spinach
• 1⁄2 cup cilantro (fresh)
• 2 cans chickpeas, drained
• 1 1⁄2 cup coconut milk
• 1⁄2 lemon (juice)
• 1/2 soft silken tofu ( optional) 

Rice

• 1 cup rice
• 2 cups water
• 1⁄2 tablespoon butter
• 1 teaspoon turmeric

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Rice

1. Melt butter in a pan, add turmeric and the washed rice with 2 cups of water
2. Cook rice for 15 minutes or until cooked, on low heat

Chickpea Curry

1. Chop up green chiles finely, spinach roughly, & grate the ginger.
2. Heat butter in a pan, add in your spices starting with cumin seeds, let them pop then add in the remaining turmeric, garam masala and asafoetida. Add green chiles & ginger and saute for 1 minute.
3. Add in spinach and cilantro and let cook down for about 5 minutes. Once spinach is wilted, add in coconut milk and mix.
4. In a blender add in silken tofu and 1/4 cup water and blend till smooth.
5. Transfer spinach mix to a blender and pulse till combined (I like to keep little bits of the spinach showing so I don't blend till its completely smooth but you can if you want).
6. Pour back into pan and add a cinnamon stick, strained chickpeas, and coconut milk and extra water if it feels too thick
7. Cook on low to medium heat for about 10 minutes, let the sauce thicken and flavors marinate.
8. For serving, add rice and spinach chickpea mixture to a bowl and top with vegan yogurt
9. Say a prayer of gratitude, serve with love, and enjoy!