White Kidneybeans and Spinach Curry in Pomegranate Juice

I am obsessed with veggies and fruits. It make me so relaxed whenever I see fresh green vegetables and fruits. I love to pick them and right away some ideas of food pop up. I have never planned my meals unless its a big party that we are throwing.

I love spinach.... just love it. In omelet, curries, smoothies, salads, cookies, or muffins I always try to use them as much as possible. And moreover I am soooo happy because I'm eagerly waiting for spring; my favorite season. Farmer's market, lots of fresh veggies and fruits and outing... I like to stay close to nature and spring always does it for me.

When I came back from my son's swimming class I thought now it's dinner time and as usual I had to think of a last minute meal idea. I had spinach and white kidney beans and then saw pomegranate juice so I created this curry and it turned out unbelievably amazing. It is a good source of iron, protein, and antioxidants.



Ingredients (serves 5) :

2 1/2 cups chopped fresh organic spinach
1 3/4 cups boiled white kidney beans
1/4 cup slices of onion
1/3 cup pomegranate juice
2 cloves garlic
2 " long piece of ginger
3 hot green chili
1/2 teaspoon cumin seeds
1 teaspoon brown sugar
1/8 cup fresh cream or whipping cream
1/2 teaspoon turmeric
1 teaspoon Salt
2 tablespoon Oil

Procedure:

1. Wash and soak white kidney beans over night and boiled them with salt until tender but not over cooked
2. washed and clean spinach. Chopped it
3. Pound garlic, ginger and green chili in mortar and pestle until fairly smooth  paste is formed.
4. In wide pan heat oil and add cumin seeds make them  crackled .
5. Add onion and saute until translucent
6. Add green chili, ginger and garlic paste and saute for 2 minutes
7. add spinach, salt, turmeric, brown sugar and cook it for 2 minutes
8. Add boiled white kidney beans with water (don't drained water when u boil beans, it will give thick consistency in gravy)  and mix everything and let it cook for 2-3 minutes
9. now add pomegranate juice and cook curry for a minute and then add cream.
10. Cook curry for another couple of minutes 

Serve hot with spinach roti or Brown rice.

Greens and Beans Salad

After a long break, I'm finally back to my routine. I'm excited to start my blogging and sharing my recipes again. Sometimes you need a break , what do you think?

No more talk just straight to my new year goal.
I love this salad because it has everything which is so tempting, healthy and delicious.
I usually don't like dressing on my salad. but I don't mind either if its really flavorful.

In this salad I have used three colored peppers, chickpeas, peanuts and pomegranate.
If you have nuts allergy, you can omit or you can use boiled kidney beans as well.

Ingredients: (serves 4)

1 cup green bell pepper
1 cup orange bell pepper
1 cup yellow bell pepper
1/2 cup boiled chickpeas
1/3 cup pomegranate seeds
1/4 cup boiled peanuts
1 tablespoon chat masala
1/2 tablespoon fresh lemon juice

Procedure:

1. Wash and cut all of the peppers into small pieces and keep them separate.
2. In a large round plate or any shape arrange peppers then boiled chickpeas and peanuts and in center keep pomegranates (you can decorate the [[;ay whichever way you want to)
3. Sprinkle chat masala and lemon juice on whole salad .

Calories: 174