Chicken & Spinach Curry

If you are confused from the title, rest assured this is still a vegetarian blog. Today's recipe is made of meat-free 'Chicken' (I used Gardein brand) and meaty mushrooms in a creamy and rich green spinach gravy. Even with meaty, creamy and rich in the description of the dish, this happens to be a Vegan dish that tastes amazing.

I've been meaning to make this dish from Vaishali's (Holycow Vegan) blog for a long time now. "Cooking with Greens" theme for BM and choosing a combo with a gravy dish, finally made that happen. 

Day 3: Chicken & Mushroom in Creamy Spinach Gravy

Ingredients:

Chicken - 2 pieces (package has 4 pieces), cubed

Mushrooms - 2 cups, cubed

Spinach - 2 cups frozen, thawed in the microwave and ground to a paste (use about 4-5 cups if using fresh spinach, microwave with little bit of water and then grind to a smooth paste)

Onion - 1 medium, finely chopped
Tomato puree - 1cup
Almond butter - 3tbsp (or soak 1/3 cup of almonds/ cashews in hot water for 2 hours and grind to a smooth paste)

Ginger + garlic paste - 1tsp

Ground Cumin - ½tsp

Ground Coriander - 1tsp

Red chili powder - 1tsp (or to taste)

Garam Masala -½tsp
Turmeric - ½tsp
Cumin seeds - 1tsp

Lemon juice - 1tbsp

Salt - to taste

Method:

• Heat 1tbsp oil in a saute pan; add cumin seeds and once they splutter, add onions and saute until lightly browned around the edges.
• Add turmeric and g+g paste and cook for another minute.
• Next stir in the tomato puree along with all the dry masalas and salt. Cook covered on medium-low flame until tomatoes turn darker and oil start to ooze out around the edges.
• Add the chopped mushrooms, mix well; cover and cook until the mushrooms are tender, about 4-5 minutes.
• Next add the chopped chicken and cook until heated through, about 3-4 minutes.
• Add the spinach puree and cook covered until completely cooked.
• Stir in the almond butter (paste) and cook for about 3-4 minutes. Add water at this stage to get to the desired consistency.
• Check seasonings, squeeze the lemon juice and the curry is ready to serve.

I paired the curry with Quinoa & Basmati Pilaf, another recipe that's been on my to-make list for a while. This recipe is from "Big Vegan" cookbook by Robin Asbell.
Quinoa & Basmati Pilaf:

Ingredients:

Quinoa - ½cup, thoroughly rinsed and drained
Basmati rice - ½cup, thoroughly rinsed and drained
Onion - 1 small, chopped
Shah jeera - 1tsp
Salt & Pepper - to taste

Method:

• Heat 2tsp oil in a medium sauce pan; add shah jeera and once the seeds start to splutter, add onions and cook until translucent, about 4 minutes.
• Add quinoa and basmatic rice to onions and cook on medium-high flame, stirring constantly until lightly toasted, about 3-4 minutes.
• Add 2¼ cups of water, salt and pepper and bring the mixture to a boil; lower the heat to medium-low and cook covered for 15-20 minutes or until all the water is absorbed and grains are cooked through. Set aside for at least 10 minutes before fluffing the pilaf.
• Enjoy with your favorite side.

Let's check out what my fellow marathoners have cooked up for Day 3 of BM# 19.