Vegan Palek

1/4  cup		unsalted dry roasted peanuts
2  tablespoons		canola oil
6		cloves garlics
20  ounces		baby spinach (coarsely chopped)
1-1/2  teaspoons		salt
1  tablespoon		garam masala
1		Red Onion Cooked Whole-Medium
1  tablespoon		Fresh Ginger Root-Finely Chopped
7  ounces		Hunts Fire Roasted Diced Tomatoes

Tip: For nutritional information on all the ingredients in Vegan Palek just click on each ingredient name. Then adjust the serving size for any Vegan Palek ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat the oil in a large skillet over medium heat
Add the onion and garlic and stir fry until the onion is light brown (8 - 10 minutes)
Remove the skillet from the heat and add the turmeric
Transfer this mixture to a blender and add tomatoes and peanuts. Puree, scraping the jar as needed, until you have a smooth brown paste
Transfer the puree back to the skillet
Add 3/4 C water to the blender and mix to clean blades, add the water to the skillet
Put the skillet over medium heat and start piling handfuls of spinach in cover after each time you fill the skillet to let the steam wilt the spinach.
Once all the spinach is wilted cover skillet and cook for 10 - 15 minutes
Stir in the salt and garam masala and server