Friday, July 31, 2015
We didn’t add the jalapeno and it turned out a little bland so we added a bit more heat with red pepper flakes. Next time I will be sure to include the jalapeno pepper!
Forks over Knives The Cookbook
1 medium yellow onion, peeled and diced small
1 jalapeno pepper, minced
3 cloves garlic, peeled and minced
1 tablespoon grated ginger
2 teaspoons ground cumin
2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon fenugreek (bought this at an Indian grocery store)
1 teaspoon crushed red pepper
1 large tomato, finely chopped
1 cup unsweetened almond milk
2 lbs. fresh spinach, chopped (about 12 cups)
1 15-ounce can garbanzo beans, drained and rinsed
salt to taste
Place the onion in a large saucepan and sauté over medium high heat for 8-10 minutes, or until it is browned. Add water 1-2 tablespoons at a time to keep the onions from sticking to the pan. Reduce the heat to medium-low and add the jalapeno pepper, garlic, ginger, cumin, coriander, turmeric, fenugreek, and crushed red pepper.
Cook, stirring often, for 4 minutes, adding water only as needed. Add the tomato and cook for another 5 minutes, then add the almond milk, spinach and beans. Cover the pot and reduce the heat to medium-low. Cook until the spinach is wilted, about 10 minutes. Season with salt.