Strapped for time? Need a curry in a hurry? Yes, and you want it healthy too?
Below is what you want because it worked really for me. It’s delicious!
INGREDIENTS | QUANTITY |
Spinach | frozen, 3 packets |
Tomato | 1 can |
Coconut milk | 1 can |
Garam Masala | 3 tablespoons |
Cumin Powder | 1 teaspoon |
Coriander Powder | 1 teaspoon |
Turmeric | 1 tablespoon |
Hing | 1/4 teaspoon |
Cumin Seeds | 1 teaspoon |
Coriander seeds | 1 teaspoon |
Ajwain seeds (carom seeds) | 1 teaspoon |
Himalayan Pink Salt (or any salt) | 1 teaspoon |
Organic Sugar | 1 teaspoon |
Ginger | 2 tablespoons, chopped |
Green chili | 1 piece, thinly sliced |
Oil | 2 tablespoons |
Cooking Steps
- Let the frozen spinach thaw naturally at room temperature.
- In a blender, add the spinach, tomato puree, and coconut milk.
- Add all the spice powders, and then the salt and sugar.
- Blend it, so that everything is mixed well. If comes out as a paste consistency, that’s also OK. I wanted to preserve a little bit of the spinach in its original form, so I didn’t go for a “spinach shake” or a paste consistency.
- Heat a deep pan or a pot with oil. I used ghee (clarified butter).
- Add the ginger and green chili. Fry it in oil till the ginger changes colour.
- Add the Cumin, Coriander and ajwain seeds. Mix well.
- Add hing and mix well.
- Now, pour the “liquid spinach” into the pot.
- Mix everything very well and bring it to a boil.
That’s it! Serve with rice or Lebanese bread. Rice is the best in my opinion.
Tip: You can also add fried paneer cubes (cottage cheese cubes like haloumi) or potatoes.
What do you think?
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