Mushroom & Spinach Korma

1 medium onion (1/2 roughly chopped, 1/2 thinly sliced)
1 2-inch piece ginger, peeled and roughly chopped
1 plum tomato
1 tsp ground cumin
3/4 tsp ground coriander
Kosher salt
2 tbsp vegetable oil
1 lb mixed mushrooms sliced
8 ounces baby spinach
1 15ounce can chickpeas, drained and rinsed
1/2 cup light coconut milk

called for 1 plum tomoato, I used 12 grape tomatoes

1. Combine the chopped onion, ginger, tomatoes, cumin, coriander, 1/2 tsp salt, and 1/4 cup water in food processor and purée until smooth.

2. Heat 1tbsp vegetable oil in wide skillet over medium high heat. Add the sliced onion and cook, stirring, until golden brown, about 5 minutes. Add the mushrooms and cook, stirring occasionally, 3 more minutes. Add 1/2 tsp salt. Transfer vegetables to plate.

3. Heat the remaining 1 tbsp oil in the same pan; add the tomatoe purée and cook, stirring, until very thick, about 6 minutes. Return the mushroom mixture to the pan. Add 1 1/2 cups water, bring to a simmer and cook until the mushrooms are soft, about 4 minutes. Stir in the spinach and chickpeas and cook 2 more minutes. Stir in the coconut milk, season with salt to taste. Serve with rice.

Serving Size: 4