Ghurma Aloo with Spinach and Lemon Carrot Pickle

Cumin scented potatoes simmered in tomato, an Indian one-pot meal! Served over short grain brown rice with a Lemon carrot pickle, heavy on the fenugreek <br /><br />

The Veggies: Spinach [White Barn Farm, Wrentham, MA]; Potato [Brookford Farm, Canterbury, NH]; Garlic (Heartbeet Farm, Berkley, MA) Tomato, Carrot [Lost River Farm, Natick, MA]; Meyer Lemon [Fairview Orchard, Ojai, CA]  <br /><br />

Protein: Chickpeas<br /><br />

Grain: Short Grain Brown Rice<br /><br />

Spice: Ginger; Turmeric, Garam Masala; Coriander, Cumin; Safflower Oil <br /><br />

Gluten-Free

Vegan<br /><br />

Tools Needed: Saute Pan; Stovetop<br /><br />

Ready In: 25 min.