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Wash brown rice using a colander, drain and set aside. Add
spinach leaves, cilantro, coconut milk to a blender and process
until smooth. Set aside.
Heat oil in a medium saucepan over medium-high. Add onion,
garlic, and ginger. Cook stirring until onion is soft, about 3
minutes. Add curry powder and cumin and cook until fragrant.
Add Spinach puree and stir, add rice and stir to coat. Add
vegetable broth and salt. Cover saucepan and bring to a boil.
Reduce heat to low and cook for 50 minutes or until rice is
tender and fluffy when stirred with a fork.
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