Spinach Curry

by admin

Spinach Curry by @sculptedkitchen 🧡

Ingredients:
1 medium onion (I used a purple one), diced.
2 T of olive oil.
1 tsp of ground cumin.
1/2 tsp of salt.
1/2 tsp of ground coriander.
1/2 tsp of freshly grated turmeric or powder.
2 Bay leaves (optional)
1 cardamon pod (optional)
6 roasted tomatoes (optional to roast), peeled and blended with juice of half a large lemon.
2 T of coconut milk (full fat, optional)
1 tsp of garlic paste (I roasted garlic and blended it with a small piece of ginger and a bit of lemon).
1 small package of tofu, optional (tossed with tapioca flour and a bit of salt and fried on a pan on all sides, without oil).
1-2 handfuls of baby spinach, more if you just want it to be a spinach curry).
1/2 cup of toasted chickpeas from a can. Tossed with a bit of paprika, salt, cumin and toasted for 10 mins.

Instructions:
1. Heat olive oil in a large pan or pot on medium heat.
2. Place diced onions and fry on medium heat for 5 minutes, letting it get golden brown.
3. Add in your spices and fry until aromatic and it sticks slightly to the pan.
4. Add in your blended tomato mixture.
5. Place heat on high and then lower down to a simmer after it boil.
6. At this point, you could add coconut milk. It adds richness to it but you could leave it out if you don’t like the taste.
7. Add in your your spinach, tofu and chickpeas if you wish.
8. Serve with fresh rice or naan or eat on its own. Enjoy!

Note: feel free to replace the optional ingredients with any others you have at hand or simply omit! .

Spinach Curry

Spinach Curry

Spinach Curry by @sculptedkitchen 🧡 Ingredients:1 medium onion (I used a purple one), diced.2 T of olive oil.1 tsp of ground cumin.1/2 tsp of… Recipes Spinach Curry European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 medium onion (I used a purple one), diced.
  • 2 T of olive oil.
  • 1 tsp of ground cumin.
  • 1/2 tsp of salt.
  • 1/2 tsp of ground coriander.
  • 1/2 tsp of freshly grated turmeric or powder.
  • 2 Bay leaves (optional)
  • 1 cardamon pod (optional)
  • 6 roasted tomatoes (optional to roast), peeled and blended with juice of half a large lemon.
  • 2 T of coconut milk (full fat, optional)
  • 1 tsp of garlic paste (I roasted garlic and blended it with a small piece of ginger and a bit of lemon).
  • 1 small package of tofu, optional (tossed with tapioca flour and a bit of salt and fried on a pan on all sides, without oil).
  • 1-2 handfuls of baby spinach, more if you just want it to be a spinach curry).
  • 1/2 cup of toasted chickpeas from a can. Tossed with a bit of paprika, salt, cumin and toasted for 10 mins.

Instructions

1. Heat olive oil in a large pan or pot on medium heat.
2. Place diced onions and fry on medium heat for 5 minutes, letting it get golden brown.
3. Add in your spices and fry until aromatic and it sticks slightly to the pan.
4. Add in your blended tomato mixture.
5. Place heat on high and then lower down to a simmer after it boil.
6. At this point, you could add coconut milk. It adds richness to it but you could leave it out if you don’t like the taste.
7. Add in your your spinach, tofu and chickpeas if you wish.
8. Serve with fresh rice or naan or eat on its own. Enjoy!

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