Fenugreek and garlic spinach curry
- November 2015
- Serves 4 as a side
- Hands-on time 25 min, plus drying
This nutritious vegetarian curry recipe is made with spinach, garlic and lots of wonderful aromatic spices for a quick and easy dinner.
- Vegetarian recipes
- 21g (2.5g saturated)
- 6.9g (4.6g sugars)
Kaushy says: “I cut it into strips the day before making this dish to dry out some of the moisture in the leaves, but you can skip this step if you prefer a more saucy consistency. I love starting with so much spinach that it seems impossible to ft in the pan, then watching as it miraculously wilts.”
Use less fenugreek if you want a more subtle flavour – its strong aroma can stay in the house for days. Make sure your spinach is dried thoroughly after washing.
Asafoetida is a slightly sour, pungent-smelling Indian spice available in specialist Indian shops, and at amazon.co.uk or theasiancookshop.co.uk. If you can’t find any, leave it out – the curry will still taste great.
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