Easy Curried Spinich And Mushroom Rice
1 1/2 tablespoon olive oil
1 clove garlic
3 cups baby spinach
1/2 tablespoon curry powder
1 tablespoon soymilk
1 cup cooked texmati rice
3 baby bella mushrooms
Vegan buttery spread
1) Heat 1 tablespoon olive oil over medium high heat. Dice the garlic and onion then add to a frying pan after oil is heated. Saute until onions are soft and slightly translucent. Slowly add in the baby spinach, about a cup at a time, and cook until it has all "wilted". Sprinkle with curry powder and toss together.
2) Add the curried spinach mixture to a food processor (or blender) a long with soymilk. Blend well and set aside. Don't worry about it cooling off, the warmth of the rice will reheat it!
3) Using the same pan, heat 1/2 tablespoon olive oil. Chop up the mushrooms and add to the oil. Sprinkle with sea salt and pepper to taste. Saute until soft and lightly browned.
4) While the mushrooms are cooking add the curried spinach mixture to cooked rice and stir well. I like to add a little bit of vegan buttery spread and salt. When the mushrooms are finished, add over rice and enjoy!
Source of recipe: I LOVE this! Something I made when I was bored and craving Indian food. So I used what I had on hand! I'm still working on perfecting this recipe, it needs something...but I'm not sure what. Any ideas? Let me know! Also I always like to keep cooked rice in the fridge so I have it conveniently on hand.