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RECIPE
20 INGREDIENTS11 STEPS35min

Spinach Masala with Brown Rice and Naan Bread

4.0
1 Ratings
This Spinach Masala with Brown Rice and Naan Bread is full of so much goodness and a breeze to make, perfect for those crazy week night dinners!
Spinach Masala with Brown Rice and Naan Bread Recipe | SideChef
This Spinach Masala with Brown Rice and Naan Bread is full of so much goodness and a breeze to make, perfect for those crazy week night dinners!
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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Estimated Total: Estimated Total:
Fulfilled by
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
35min
Total Time
$2.47
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1 Tbsp
Extra-Virgin Olive Oil
1/2 Tbsp
2 cloves
Garlic , minced
1 cup
Sweet Onions , chopped
1 bag
(16 oz)
Frozen Spinach
1 1/2 cups
Water
1/2 Tbsp
Ground Cumin
1 tsp
Garam Masala
1 tsp
Ground Coriander
1 tsp
Chili Powder
1 tsp
Curry Powder
1 tsp
1 can
(14.5 oz)
Diced Tomatoes
1/2 cup
Unsweetened Vanilla Almond Milk
or Nut Milk of Choice
1 can
(15.5 oz)
Chickpeas
rinsed, drained, and slightly mashed
to taste
Brown Rice , cooked
6 pieces
Garlic Naan
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Nutrition Per Serving

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CALORIES
400
FAT
12.2 g
PROTEIN
12.4 g
CARBS
59.5 g

Cooking Instructions

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Step 1
Add Extra-Virgin Olive Oil (1 Tbsp) and Ground Ginger (1/2 Tbsp) to large sauce pan over medium heat.
Step 2
Stir oil and ginger together, then add Garlic (2 cloves) and Sweet Onions (1 cup) . Cook over medium heat for 5-6 minutes or until onions have softened and are translucent.
Step 3
While the onions are cooking, place Frozen Spinach (1 bag) in a medium saucepan​ with water, bring to a boil and cook 4-6 minutes or until spinach is tender.
Step 4
Remove from heat and allow to cool 5 minutes or so, then transfer to refrigerator on hot pad for another 5-7 minutes. This is to make sure the spinach and water have cooled enough to be transferred to a food processor.
Step 5
While spinach cools, preheat oven to 445 degrees F (230 degrees C).
Step 6
Once spinach has cooled, add it to the bowl of a food processor. Add Water (1 1/2 cups) and pulse several times to better chop the spinach, careful not to puree.
Step 7
Once onions have softened and are translucent, add Garam Masala (1 tsp) , Ground Cumin (1/2 Tbsp) , Ground Coriander (1 tsp) , Chili Powder (1 tsp) , Smoked Paprika (1 tsp) , Ground Turmeric (1/2 tsp) , Curry Powder (1 tsp) , Salt (1 tsp) and Ground Black Pepper (3/4 tsp) . Stir and cook for about 3-4 minutes.
Step 8
Then add the Diced Tomatoes (1 can) , stir to combine, and cook for another five minutes or until the tomato begin to break down. Use back of fork to mash larger tomatoes pieces. Stir Unsweetened Vanilla Almond Milk (1/2 cup) into the skillet, then add the cooked and blended spinach along with the water.
Step 9
Finally, add the Chickpeas (1 can) , then stir to combine all ingredients. Taste to see if more salt or seasonings are desired.
Step 10
Just before you’re ready to serve, place Garlic Naan (6 pieces) on baking sheet and heat in the oven for 1 1/2-2 minutes or until hot.
Step 11
Serve Spinach Marsala hot over Brown Rice (to taste) with naan bread.
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Nutrition Per Serving
Calories
400
% Daily Value*
Fat
12.2 g
16%
Saturated Fat
1.5 g
8%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
59.5 g
22%
Fiber
9.0 g
32%
Sugars
5.7 g
--
Protein
12.4 g
25%
Sodium
1395.5 mg
61%
Vitamin D
--
--
Calcium
276.5 mg
21%
Iron
5.4 mg
30%
Potassium
383.6 mg
8%
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