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1 cup long-grain white rice , rinsed
2 tablespoons canola oil
2 cloves garlic , minced
2 teaspoons curry powder
2 teaspoons garam masala
1/2 teaspoon salt
1/4 teaspoon pepper
1 796 ml can no-salt-added diced tomatoes
1/3 cup cashew butter
1 540 ml can chickpeas , drained and rinsed
2 cups baby spinach
1/2 cup cilantro , chopped (approx)
warm naan (optional

In saucepan, bring rice and 1 1/2 cups cold water to boil over high heat. Reduce heat to low; cover and cook until tender and water is absorbed, about 13 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with fork.
Meanwhile, in large skillet, heat oil over medium heat; cook garlic, curry powder, garam masala, salt and pepper, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes; bring to boil. Reduce to simmer; cook, stirring frequently, until sauce is thickened, about 15 minutes. Stir in cashew butter and 1/3 cup water until smooth. Stir in chickpeas; cook until heated through, about 2 minutes. Stir in spinach and cilantro.
Serve over rice. Garnish with additional cilantro, if desired, and serve with naan (if using).



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