Adapted from Tasty Arbuz’s Spinach Saag
As I mentioned in my beef curry post, I do find some curries are a bit vegetable light. Sometimes it is possible to bung in more veg, but this alternative is delicious and also satisfies my coconut obsession! Wonderful as a side dish, this is so nice it is worth trying to get leftovers so you can use some gluten-free flatbread and have it for lunch the next day. The original called for whipping cream, but by using coconut cream this recipe becomes lactose-free, and consequently also vegan. It is therefore a good side dish for vegetarian and vegan curries as well as meat ones. Again I suspect the coconut cream makes this terribly inauthentic, but it tastes really good and that can’t be a bad thing!
Prep time 5 minutes Cook time 30 minutes Makes 2 adult servings
- 1 medium onion, cut into wedges
- 2 large cloves of garlic, peeled
- 2″ ginger, peeled
- 2 tbsp sunflower oil
- ½ tsp ground cumin
- 1 tsp curry powder
- 240g baby spinach, lightly chopped
- 1 tsp ground coriander
- 2 tsp tomato puree
- 160ml can of coconut cream (or equivalent top of a can of coconut milk)
Blend together the onion, garlic and ginger to a paste (I used a stick blender in a jug). In a pan (that has a lid) heat the sunflower oil and then fry the ground cumin over a medium heat for a couple of minutes. Add the curry powder and the onion, garlic, ginger puree and fry for a few minutes more. Now add the spinach, ground coriander, tomato puree and salt and stir well. Place a lid on the pan, turn the heat to low, and let the ingredients cook down for about 10 minutes, checking occasionally to make sure the spinach is not sticking and adding a little water if that starts to happen. Now add the coconut cream, stir in, replace the lid and over a very low heat allow the cream to melt into the spinach for a further 10 minutes. Give the pan a final stir to ensure the coconut cream is fully incorporated and serve.