Spinach Curry

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

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the finely chopped onion to the pan and sauté until it turns a golden brown color.
3. Add the minced garlic, grated ginger, and chopped green chili to the pan. Sauté these ingredients for another minute until aromatic.
4. Incorporate the finely chopped tomatoes and cook until they become soft and mushy, this will take about 5-7 minutes.
5. Sprinkle in the turmeric powder, cumin powder, coriander powder, and red chili powder. Mix well to ensure the flavors meld together.
6. Add the rinsed and chopped spinach leaves and cook until they wilt down, about 3-5 minutes.
7. 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.
8. Return the blended mixture to the pan and stir in the coconut milk. Mix well until combined.
9. Season the curry with salt to taste and let it simmer for 5-7 minutes to allow the flavors to intensify.
10. 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.