Fenugreek and garlic infused spinach curry

Fenugreek and garlic infused spinach curry
  • Serves icon Serves 4 as part of a menu
  • Time icon Hands-on time 25 min, plus drying

Kaushy Patel’s vegetarian curry recipe is made with spinach, garlic and lots of wonderful aromatic spices. Spinach is a great base for a no-faff curry because it’s so quick and easy to cook, and adds great favour.

Nutrition: per serving

Calories
266kcals
Fat
21g (2.5g saturated)
Protein
8.9g
Carbohydrates
6.9g (4.6g sugars)
Fibre
6.6g
Salt
2.8g
Calories
266kcals
Fat
21g (2.5g saturated)
Protein
8.9g
Carbohydrates
6.9g (4.6g sugars)
Fibre
6.6g
Salt
2.8g

Ingredients

  • 100ml sunflower oil
  • 2 tsp fenugreek seeds (see tips)
  • ½ tsp asafoetida (see know-how)
  • 6 garlic cloves, cut into 2mm slices
  • 1kg spinach, washed, cut into 1cm strips and left to dry overnight, if you like, see tip
  • 2 medium onions, halved and sliced into 5mm strips
  • 2 tsp salt
  • 1 tsp ground turmeric
  • 3 tsp ground coriander
  • 1 tsp ground cumin
  • 1½ tsp medium red chilli powder

Method

  1. Heat the oil in your largest heavy-based pan with a lid for 2 minutes over a medium heat. Add the fenugreek seeds and stir through the warm oil for a few seconds. Stir in the asafoetida and garlic, then fry until the garlic starts to brown (about 30 seconds).
  2. Add half the spinach, cover and cook for 3 minutes. Add the onions and emaining spinach, stir gently, then cover again and cook for 5-6 minutes until totally wilted.
  3. Mix everything together, then add the salt, turmeric, coriander, cumin and chilli powder, gently stirring it in, and cook uncovered for 4 minutes. Taste and season, then serve immediately.

This recipe is from Prashad at Home by Kaushy Patel (RRP £25; Saltyard Books).

delicious. tips

  1. 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.

  2. 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.

Recipe By

Kaushy Patel

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