Fenugreek and garlic infused spinach curry

Name: Fenugreek and garlic infused spinach curry
Yield: Serves 4 as part of a menu
Cuisine: Indian recipes
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

Easy
November 2015

Easy
November 2015

Serves 4 as part of a menu
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.

Vegetarian recipes

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

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

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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

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

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).

Method

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).

delicious. tips

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.

Recipe By

Kaushy Patel

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