Spinach & Tomato Curry Recipe
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Ingredients
Serves 3-4300g baby leaf spinach, destemmed and chopped
1 tbsp oil
1 medium onion, chopped
2 garlic cloves, crushed
1 inch ginger, sliced
1/2 tin of tomatoes
1/3 tsp ground coriander (dhaniya)
1/3 tsp tumeric (haldi)
1/3 tsp cumin (jeera)
1/2 tsp paprika
1/3 tsp cayenne pepper
1/3 tsp chilli powder
1/2 tsp salt
pinch of garam masala
1 1/2 tbsp plain yoghurt
How to make Spinach & Tomato Curry
I kinda invented this recipe since I was stuck with excess spinach and needed to use it. Turned out quite tasty, very simply and HEALTHY!
Heat the oil in a big frying pan and fry the onions, garlic, ginger and chilli until soft.
Add the spices (except the garam masala) and let them fry for 1 min whilst stiring regularly.
Add the tomatoes, a little water and boil for 5-10 minutes.
Throw in the spinach bit by bit (as it shrinks massively), cover with lid and allow to boil for 10-15 minutes. Add a sprinkle of garam masala, the yoghurt and heat gently until the yoghurt has mixed in. Remove from heat and serve with either basmati rice, chapatis or naan.
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