In my pantry today:
- 1 c leftover Basmati rice
- 1 c cooked quinoa
- 3 c chpped fresh spinach
- 1 medium Vidalia onion
- 5 cloves garlic
- 1 tbsp ghee
- 1 14.5 oz can petite diced tomatoes, drained
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tbsp madras curry powder
- 1/2 tsp cardamon
- 1/2 tsp coriander
- 1 tsp hot red chili powder
- 1/2 tsp asafoetida
Ok, so this one’s pretty ugly too. Lets face it — most “sauce on rice” dishes, regardless of their flavor, can get a bit visually boring. This did start out, however, as a splendid phyonutrient calendar girl. Nothing’s pretty out of the food processor, so don’t you judge this little lady.
Start your onion, garlic and mustard seeds heating to M in ghee. Once the first crackle is heard from your mustard seeds, add the kala jeera and chopped spinach. Continue tossing the goods on M until your spinach begins to wilt. Add the drained tomatoes, mix, then let them all live together in a commandeering food processor for 5-10m. Halfway through the processing, add the remainder of your seasonings and turn it back on. When it’s at a consistency you like, pour back into a pot and keep on L until dinner. Mix your leftover rice with the half batch of quinoa you cooked just now and serve your sauce over it. Ring your plate with naan quarters. 4 spoons!
