Ingredients
2 large tomatoes
1 red onion, cut in half
1 can chickpeas, rinsed
6oz (about 4 pretty large handfuls) of dark leafy greens - I used Trader Joes mixed greens with mustard greens, collard greens and kale
1 bag or 1 head cauliflower, cut into bite sized pieces
1 cup raisins
3/4 cup cashews
2 Tbsp canola oil
1 Tbsp garam masala
1/4 tsp turmeric
1 tsp salt
2 cups brown basmati rice
Preparation
Cook rice according to package directions. Puree tomatoes and 1/2 onion in a blender until there are no lumps or chunks. This took seconds in my magical Vitamix. Set aside. Dice the other half of the onion and sauté in oil for about 5 minutes. Add in cauliflower and chickpeas and heat for another 5 minutes. Pour in tomato onion puree, which will be a gorgeous pink color. Simmer and add greens, a few handfuls at a time so they have a chance to wilt. Mix in garam masala, turmeric and salt. Simmer for another 10 minutes. At the end of cooking, mix in raisins and cashews. Scoop rice into a bowl and top it with the veggie mixture.
