Indian Style Creamed Spinach Curry
Winter time means a lot of stews and curries, decided to try a different vegetarian curry.
Recipe adapted from https://www.budgetbytes.com/indian-style-creamed-spinach/
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
13.5 oz (400ml) can full-fat coconut milk
8 oz (225g) fresh spinach
1 yellow onion, diced
2 cloves garlic, minced
1 Tbsp grated fresh ginger, grated
2 Tbsp olive oil
2 tsp ground cumin
1 tsp garam masala
1/2 tsp turmeric
1/4¼ tsp cayenne pepper
1 large tomato, diced
1/4 cup water
15 oz (400g) canned chickpea, rinsed (optional)
3/4 tsp salt (or to taste)
Instructions:
Add the onion, garlic, and ginger to a large pot along with the olive oil. Sauté over medium heat until the onions are soft (about 5 minutes).
Add the cumin, garam masala, turmeric, and cayenne to the skillet. Stir and cook the spices with the onion, garlic, and ginger for about two minutes more.
add the diced tomatoes to the skillet along with about 1/4 cup water. Stir and cook the tomato with the other ingredients, dissolving any browned bits off the bottom of the skillet, until the tomato has broken down (5-8 minutes).
Add the coconut milk and spinach. Stir and cook over medium heat until the coconut milk is warmed through and has wilted the spinach. Remove from the heat as soon as the spinach has wilted to avoid over cooking the spinach.
Transfer the warm coconut milk and spinach to a blender and pulse until the spinach is in small pieces (you can choose to blend until smooth, if you prefer) or to whatever consistency you like.
lastly add the chickpeas, if using, to the pot. stir to combine.
Taste the creamed spinach and add salt to taste. Start with 1/4 tsp, adding more as needed until the flavors pop (I added 3/4 tsp).
