Spinach Curry
This is one of the three most popular curries made in my house. It’s incredibly simple to make and so nutritious. If you can get a hold of it, use mature spinach! It adds so much flavour and is cheaper too
Ingredients
- 6 - 8 cloves garlic
- Small 4cm knob ginger
- ½ tin chopped tomatoes
- ½ tsp cumin seeds
- 250g baby spinach
- 1 tsp chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp turmeric (optional)
- ½ tsp salt
- Small handful of coriander, finely chopped
Step 1
Slice the garlic thinly.
Step 2
Puree the tinned tomatoes and ginger until smooth.
Step 3
Heat 3 tablespoons of vegetable oil in a pan and add the cumin seeds. Once they begin to sizzle, stir in the garlic.
Step 4
Cook the garlic for a few minutes until it turns slightly golden, then pour in the blended tomatoes. Rinse the blender with 100ml of water and add it to the pan as well.
Step 5
Stir in the chili powder, ground coriander, ground cumin, ground turmeric, and salt.
Step 6
Cook for 5 minutes, or if you have more time, let it cook for 15 minutes until the oil separates.
Step 7
Add the bag of baby spinach, cover with a lid, and let it wilt for a few minutes.
Step 8
Stir the spinach thoroughly until it's completely cooked through, then sprinkle in the chopped coriander.
Serve hot with rice or rotli.