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)
- 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
- 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).
- 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.
- 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).
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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