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Spicy spinach curry Indian style.

Spicy spinach curry Indian style

This spicy spinach curry is one of a kind. By piling herbs correctly and letting the spinach simmer nicely, you will prepare a spinach meal like you probably haven't eaten it before. Get to know spinach in a different way! Spicy!
5 from 3 vote
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Preparation 20 minutes
Preparation 1 hour
Total Time 1 hour 20 minutes
Course main course
Cuisine Indian
Servings 2 persons

Kitchenware

  • blender/ hand blender/ food processor(I use a coffee bean grinder.)
  • cast-iron enamel frying pan
  • cutting board
  • knife
  • spatula

Ingredients
  

  • 1 bag fresh spinach 600 gr
  • 1 fluorescent garam masala
  • 2 onions shredded
  • 6 toes garlic
  • 1 thumb ginger
  • ½ fluorescent fenugreek whole seeds
  • 1 fluorescent cumin seeds whole seeds
  • 1 el tomato paste
  • 1 cup (vegan) broth
  • 2 el sunflower oil or ghee
  • ½ chilli shredded
  • 1 tin coconut milk
  • fresh coriander or flat parsley sliced

Instructions
 

Making your own garlic and ginger paste

  • Put the garlic and ginger in a blender or hand blender and puree into a paste.

'Tempering' the whole spices

  • Indian food almost always starts with seasoning the oil in the pan. Heat the oil (or ghee) in the pan over high heat and add the whole spices (optionally a chilli). Trick: Add a few whole mustard seeds, once they ‘pop’ you know step 2 is done.

The aromatics

  • Add the onions to the pan and cook until golden brown. Now add the garlic-ginger paste and fry for another minute and keep stirring (be careful: the paste burns quickly). Finally, add the tomato paste and stir briefly.

Making stock

  • Add half a cup of broth and stir into the sauce, let the sauce thicken slightly. Add the garam masala

Add spinach

  • Add a good handful of spinach to the pan and start stirring. Once it has shrunk enough, keep repeating this step until all the spinach is in the pan. Use splashes of stock to shrink the spinach faster if the pan gets too dry.

Simmer

  • On low heat, let the spinach simmer nicely (at least 45 minutes) and keep tasting the curry. Not up to taste? Use garam masala spices to season the curry. Too spicy? Use some coconut milk to make the dish milder.
  • Garnish the spicy spinach curry on a plate with some coriander or flat leaf parsley. Delicious with rice or naan bread. Enjoy!
Keyword spinach, vegan, vegan curry, Indian, curry dish