Chickpea Spinach & Coconut Milk Curry

For the Rice:

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

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For the 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
• 4 cups spinach
• 1⁄2 cup cilantro (fresh)
• 2 cans chickpeas
• 1 1⁄2 cup coconut milk
• 1⁄2 lemon (juice)

For the 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. Set aside.

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For the Chickpea Curry:

1. Chop up green chiles, spinach, & grate the ginger.

2. Heat butter in a pan, add in your spices starting with the cumin seeds, let them pop then add in the remaining turmeric, garam masala and hing.

3. Add green chiles & ginger and saute for 1 minute.

4. Add in spinach and cilantro and let cook down for about 5 minutes.  

5. Once spinach is wilted, add in coconut milk and mix.

6. Transfer 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).

7. Pour back into pan and add a cinnamon stick, strained chickpeas, and coconut milk.

8. Cook on low to medium heat for about 10 minutes, let the sauce thicken and flavors marinate.

9. For serving, add rice and spinach chickpea mixture to a bowl and top with vegan yogurt.

10. Say a prayer of gratitude, serve with love, and enjoy!