Mushroom and Spinach Korma

• 1 1/4 cups basmati rice
• 1 medium red onion (1/2 roughly chopped, 1/2 thinly sliced)
• 1 2 -inch piece ginger, peeled and roughly chopped
• 1 plum tomato, chopped
• 1 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• Kosher salt
• 2 tablespoons vegetable oil
• 1 pound mixed mushrooms, sliced
• 8 ounces baby spinach (about 8 cups)
• 1 15 -ounce can chickpeas, drained and rinsed
• 1/2 cup light coconut milk
• Chopped fresh cilantro, for topping

1. Cook the rice as the label directs.
2. 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.
3. Heat 1 tablespoon vegetable oil in a wide saucepan over medium-high heat.
4. Add the sliced onion and cook, stirring, until golden, about 5 minutes.
5. Add the mushrooms and cook, stirring occasionally, 3 more minutes.
6. Add 1/2 teaspoon salt.
7. Transfer the vegetables to a plate.
8. Heat the remaining 1 tablespoon vegetable oil in the same pan; add the tomato mixture and cook, stirring, until very thick, about 6 minutes.
9. Return the mushroom mixture to the pan.
10. Add 1 1/2 cups water, bring to a simmer and cook until the mushrooms are soft, about 4 minutes.
11. Stir in the spinach and chickpeas and cook 2 more minutes.
12. Stir in the coconut milk, season with salt and top with cilantro.
13. Serve with the rice.
14. Per serving: Calories 439; Fat 11 g (Saturated 2 g); Cholesterol 0 mg; Sodium 580 mg; Carbohydrate 75 g; Fiber 9 g; Protein 14 g
15. Photograph by Antonis Achilleos

basmati rice, red onion, ginger, tomato, ground cumin, ground coriander, kosher salt, vegetable oil, mushrooms, baby spinach, chickpeas, light coconut milk, fresh cilantro

Taken from www.foodnetwork.com/recipes/food-network-kitchens/mushroom-and-spinach-korma-recipe.html (may not work)