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Spinach Masala with Organic Brown Rice and Naan Bread | Lemons and Basil
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4 from 1 vote

Spinach Masala with Organic Brown Rice and Naan Bread

This Spinach Masala with Organic Brown Rice and Naan Bread is full of so much goodness and a breeze to make, perfect for those crazy week night dinners!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner
Cuisine: Indian
Keyword: brown rice, naan bread, organic, spinach, tikki masala
Servings: 6
Calories: 173kcal
Author: Kaylee Pauley


  • 1 box Padma’s Easy Exotic frozen Organic whole grain brown rice
  • 1-2 tbsp extra virgin olive oil
  • 2 tsp ground ginger
  • 2 cloves garlic minced
  • 1 cup sweet onions chopped
  • 1 16 oz frozen Sprouts Organic cut leaf Spinach
  • 1 1/2 cup water
  • 2 tsp cumin
  • 1 tsp garham masala
  • 1 teaspoon coriander powder
  • 1 teaspoon chili powder
  • 1 tsp curry powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 3/4 tsp black pepper
  • 1/2 tsp turmeric
  • 1 14.5 oz can Sprouts Diced Tomatoes
  • 1/2 cup vanilla unsweetened almond milk or nut milk of choice
  • 1 can 15.5 oz Sprouts Organic Garbanzo beans {rinsed drained and slightly mashed}
  • 2 bags Sprouts frozen Garlic Naan Bread {6 pieces}


  • Preheat oven to 445 degrees.
  • Add contents of brown rice pouches to medium-large sauce pan, cover and cook over medium low heat, stirring frequently for 8-12 minutes, then set aside.
  • Add olive oil and ground ginger to large sauce pan over medium heat. Stir oil and ginger together, then add minced garlic and chopped onions. Cook over medium heat for 5-6 minutes or until onions have softened and are translucent.
  • While the onions are cooking, place spinach in a medium sauce pan with water, bring to a boil and cook 4-6 minutes or until spinach is tender. Remove from heat and allow to cool 5 minutes or so, then transfer to refrigerator on hot pad for another 5-7 minutes. This is to make sure the spinach and water have cooled enough to be transferred to a food processor. Once it’s cooled, add it to the bowl of a food processor, including water, and pulse several times to better chop the spinach, careful not to puree.
  • Once onions have softened and are translucent, add garham masala, cumin, coriander powder, chili powder, smoked paprika, turmeric and black pepper. Stir and cook for about 3-4 minutes. Then add the diced tomatoes, stir to combine, and cook for another five minutes or until the tomato begin to break down. Use back of fork to mash larger tomatoes pieces. Stir almond milk into the skillet, then add the cooked and blended spinach along with the water.
  • Finally, add the rinsed, drained and slightly mashed garbanzo beans, then stir to combine all ingredients. Taste to see if more salt or seasonings are desired.
  • Just before you’re ready to serve, remove Naan bread from bag, add to baking sheet and heat in the oven for 1 1/2-2 minutes or until hot.
  • Serve Spinach Marsala hot over organic brown rice with Naan bread.


*Nutrition info is for Spinach Marsala only and DOES NOT include rice or Naan Bread as you may want more or less rice, a different kind of Naan bread, etc.


Serving: 1g | Calories: 173kcal | Carbohydrates: 23g | Protein: 7g | Fat: 4.7g | Saturated Fat: 0.5g | Polyunsaturated Fat: 3.4g | Sodium: 587mg | Fiber: 6.4g | Sugar: 4.9g