Korma with mushrooms and spinach

Ingredients:

• 1 1/4 tbsp. basmati rice
• 1 tomato, chopped
• 500 g fresh mushrooms, sliced
• 250 g baby spinach (about 8 cups)
• 1 can (450 g) of canned chickpeas, drained and rinsed under water
• 1 medium-sized red onion (coarsely chop one half, cut the other into half rings)
• 1 root (5 cm) ginger, peeled and coarsely chopped
• 2 tablespoons of vegetable oil
• 1/2 cup coconut milk
• 1 tsp ground cumin
• 3/4 tsp ground coriander
• Chopped cilantro, for sprinkling
• Salt

Preparation:

1. Prepare rice: Bring a saucepan of salted water to a boil. Add the rice and cook for the amount of time indicated on the package. Drain.
2. Prepare tomato sauce: In a blender, combine chopped onion, ginger, tomato, cumin, coriander, 1/2 teaspoon salt and 1/4 cup water and blend until smooth.
3. Prepare the food: Heat 1 tablespoon of vegetable oil in a deep frying pan. Add the onion, cut into half rings, and fry, stirring, until golden brown, about 5 minutes. Add the mushrooms and fry for another 3 minutes. Add 1/2 teaspoon of salt and stir. Transfer the mushrooms to a platter.
4. Heat 1 tablespoon of vegetable oil in the same pan. Add the tomato sauce and cook, stirring, until thickened, about 6 minutes. Add the fried mushrooms, pour in 1.5 cups of water, bring to a boil, and simmer for about 4 minutes.
   
   Stir in the spinach and chickpeas and cook for another 2 minutes. Stir in the coconut milk, add salt to taste, and sprinkle with cilantro. Serve the korma with rice.