Today I decided to share all of my green meals on Instagram in celebration of Saint Patrick’s Day and when I snapped the photograph of dinner, I knew I had some explaining to do. It doesn’t look the most appealing but let me tell you, it’s PACKED with flavor and veggies. The beau requests this meal at least once a week and I don’t mind obliging because it’s super easy (and cheap) to make after work; the longest step is cooking the rice.
Go-to Indian serves two or four, depending on level of hunger
– small yellow onion, diced
– 3 to 4 tomatoes, diced
– 1 bag fresh spinach
– Indian spice packet/seasoning*
– basmati rice (I usually cook 1 cup)
– frozen peas
– optional add ons: boiled potatoes, chickpeas, tofu, mushrooms, ginger
*The Indian spice packets we pick up at our local Indian spice shop in Albany. There are SO MANY different brands and flavors, we just make sure that whatever we pick out, they are 100% plant-based. They are super cheap too! They run about $1.50 for one box and we can get at least 6-8 meals worth, depending on how much you use. Our go-to is just labeled as vegetable curry (I don’t know why it’s loading sideways, it’s the right-way on my end. Sorry.)
While the rice is cooking, we can easily make the green sauce. I first saute the diced onions until they are translucent in EVOO and then stir in the diced tomatoes. I let them heat up so that the tomatoes start to break down, 3-4 minutes, and then add in my Indian seasoning. I probably use a good tablespoon worth, maybe a little more depending on which packet we choose for the evening. If you’ve never used a particular seasoning packet, beware! it may be on the spicy side. You can always add in more after the sauce is finished, so start with a little and work your way up if you don’t prefer heat in your meals. Stir the mixture so that the spices are evenly disbursed, and then add the entire bag of spinach to the pan. Mix it in so that the spinach begins to wilt, and once that evenly happens, transfer to a high-speed blender and blend it up!
It’s that simple. Your green sauce is done. I always return it to the pan and add in a handful or two of frozen peas and heat it up until the peas are thawed. It can now be easily served over the rice. If you made boiled potatoes, add them in with the peas. (I personally don’t serve this dish with potatoes unless we don’t have rice in the apartment.) But I always take it a step further. I personally love to add sautéed mushrooms to the mix! Tonight, as shown above, the beau sautéed the mushrooms with some extra firm tofu to give it added texture and protein. Some nights we use chickpeas instead of tofu and occasionally I’ll throw a block of silken tofu into the sauce before it’s blended to hide the protein and give it an even creamier texture.
The possibilities are endless! Switch up the veggies and/or switch up the seasonings packet and you’ve got yourself a new dish. Whatever combo you choose, it’ll be packed with fresh veggies and you can’t go wrong with that.