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Spinach Curry
Experience the lush green forests of India with this Spinach Curry, a vibrant and aromatic dish that boasts a blend of tantalizing spices, creamy coconut milk, and nutrient-packed spinach. This delightful vegetarian dish is inspired by traditional Indian cuisine and is sure to bring a pop of color and a burst of flavor to your dinner table.
Ingredients
- Fresh cilantro
- a handful, chopped for garnishing
- Vegetable oil
- 2 tablespoons
- Salt
- to taste
- Coconut milk
- 1 cup
- Red chili powder
- 1 teaspoon
- Coriander powder
- 1 teaspoon
- Cumin powder
- 1 teaspoon
- Turmeric powder
- 1/2 teaspoon
- Green chili
- 1, chopped
- Tomatoes
- 2 medium, finely chopped
- Ginger
- 1-inch piece, peeled and grated
- Garlic
- 2 cloves, minced
- Onion
- 1 large, finely chopped
- Spinach
- 200g, rinsed and chopped
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the finely chopped onion to the pan and sauté until it turns a golden brown color.
- Add the minced garlic, grated ginger, and chopped green chili to the pan. Sauté these ingredients for another minute until aromatic.
- Incorporate the finely chopped tomatoes and cook until they become soft and mushy, this will take about 5-7 minutes.
- Sprinkle in the turmeric powder, cumin powder, coriander powder, and red chili powder. Mix well to ensure the flavors meld together.
- Add the rinsed and chopped spinach leaves and cook until they wilt down, about 3-5 minutes.
- Carefully transfer the mixture to a blender and blend until smooth. Be sure to allow the mixture to cool slightly before blending to avoid splatters.
- Return the blended mixture to the pan and stir in the coconut milk. Mix well until combined.
- Season the curry with salt to taste and let it simmer for 5-7 minutes to allow the flavors to intensify.
- Finish the dish by garnishing with a handful of chopped fresh cilantro. Serve hot with a side of fluffy basmati rice or warm naan bread for a truly authentic Indian meal.
Tips
- For a vegan version of this dish, ensure your coconut milk is vegan-friendly.
- For a non-vegetarian twist, add sautéed chicken or shrimp to the curry.
- For an extra crunch, top the curry with roasted cashews before serving.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 10 minutes Cook Time: 25 minutes Calories: 180 Fat: 14g Carbs: 12g Protein: 3g Sodium: 300mg Sugar: 4g
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