I think about this curry a lot. Can be kept as a straight saag but adding chickpeas would up the protein if you’re making it not as a side. Stirring through some roasted cauliflower is also INCREDIBLE – make it your own, add what you want, but just make it, it’ too good not to 🙂
INGREDIENTS
Knob of butter
1 large onion diced
4 garlic cloves
1tsp ground cumin
1tsp turmeric
1 inch grated fresh ginger
1tsp garam masala
1tbsp tomato puree
1/2 cup veg stock
handful of fresh corriander
five or six blocks of frozen spinach (defrosted)
Two handfuls fresh spinach
salt and pepper
METHOD
1 Heat the butter with a some oil in a large frying pan. Add the chopped onion and fry with a little salt and pepper until it starts to brown.
2 Mince the garlic into the onion (you can use garlic powder if easier, I do sometimes!) and cook for about minute. Then, add the ginger and cook another minute (again, paste/powder versions of these still work, thyere just not as aromatic!).
3 Add the cumin, turmeric, garam masala, and tomato puree. Stir to coat the all the onion. Then slowly add in 1/4 cup stock, chop the corriander then add.
4 Stir in the frozen spinach first then tear up the fresh spinach and add. Cook until it wilts and add salt and pepper to taste, as you leave it on the heat it may dry out, but continue to stir through stock (or water, who cares!) until it gets to the kind of consistency you are after.
5 Serve up as a side or a main or just spoon it from the pan for a snack, who cares, it’s delicious!! Just enjoy.
