Simple Yet Delicious Spinach Curry
Ingredients
- 1 medium onion, 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 (roast a garlic and blend 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.
Preparation
Heat olive oil in a large pan or pot on medium heat
Place diced onions and fry on medium heat for 5 minutes, letting it get golden brown
Add in your spices and fry until aromatic and it sticks slightly to the pan
Add in your blended tomato mixture
Place heat on high and then lower down to a simmer after it boil
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
Add in your spinach, tofu and chickpeas if you wish
Serve with fresh rice or naan or eat on its own and enjoy!!
