MUSHROOM AND SPINACH KORMA

A korma is a Pakistani/Indian dish that usually has coriander and cumin in it, and the meat or vegetable is seared using a high heat and then cooked in a cream-based sauce or gravy.  It usually also has nuts in it.  I got this recipe out of the Light issue of the Food Network Magazine when I was looking for something light to cook.  Usually I just cook light recipes one time, because they are just okay.  I will make this one again; the spices are not too strong at all, and JT really enjoyed this dish.  This is a vegetarian/vegan version of a korma.  Don’t forget to top it with fresh cilanto – that flavor really stands out.

1-1/4 c. Basmati rice

1 med. red onion (1/2 roughly chopped, ½ thinly sliced)
2”piece of ginger, peeled and roughly chopped
1 plum tomato, peeled and chopped
Scant t. ground cumin
¾ t. ground coriander
Kosher salt
2 TB canola oil
1 lb. mixed mushrooms, sliced
8 oz. baby spinach (about 8 cups)
1  -  15 oz. can chickpeas, drained and rinsed
½ c. light coconut milk
Chopped fresh cilantro, for topping

Cook the rice as the label directs.  Meanwhile, combine the chopped onion, ginger, tomato, cumin, coriander, ½ t. salt and ¼ c. water in a blende and puree until smooth.

Heat 1 TB oil in a saute pan on medium-high heat.  Add the sliced onion and cook, stirring, until golden, about 5 minutes.  Add the mushrooms and cook, stirring occasionally, 3 more minutes.  Add ½ t. salt and transfer the vegetables to a plate.

Heat the remaining 1 TB 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.  Add 1-1/2 c. 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.  Serve over the rice.

Serves 4. Per serving:  439 calories; 11 g fat (2 g saturated); 0 mg cholesterol; 580 mg sodium; 75 g carbohydrates; 9 g fiber; 14 g protein.