Chana Saag & Coconut Cashew Rice

This is a very basic, low spice, easy to prepare Indian-style dinner: chickpeas and spinach with Indian spices and coconut milk infused rice with cashews and raisins.  Easy, light, and really delicious!

Coconut Cashew Rice
1 cup rice
1 tablespoon safflower oil
1 cup vegetable stock or water
1 cup coconut milk
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 cup raisins
1/4 cup cashews

Chana Saag (Indian Chickpeas & Spinach)
1 onion, diced
1 cup chickpeas, soaked overnight and cooked
1/2 cup water
Juice of 1 lemon
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon curry power
1/2 teaspoon ginger powder
2 big handfuls of fresh spinach

For the rice: Toast the rice for a minute or two in a tablespoon of safflower oil.  Pour in the vegetable stock and coconut milk, cumin and salt, raisins and cashews.  Bring to a boil and then reduce to a simmer.  It is ready when the liquid is absorbed.

For the chana saag: sauté the onion in olive oil with a little salt.  Add in the chickpeas, water and lemon juice.  Add the spices and bring to a boil.  After maybe ten minutes, add the spinach and let it wilt.

Serve side by side.  Enjoy!

One thought on “Chana Saag & Coconut Cashew Rice

  1. This was absolutely delicious! While my husband doesn't like the smell of Indian food, he thought it tasted very good! It was really easy to make. My rice was a little crunchy. I wasn't sure if that's the intention or not, but I figured I could just add a little more water.

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