When I buy one of those 1 lb containers of spinach, it can be tough to use it all before it goes off, but this recipe is perfect to use it up quickly and it’s delicious to boot.

This recipe can be ready in 20 minutes, so start your basmati rice before you begin. This is a wonderful side dish or you can enjoy it on its own. Easily made vegan, if you substitute or omit the butter.

Here’s some more Indian recipes:

Bengali Green Chicken Curry-Kachhi Lonka Murgi

Moong Dal: A Hearty Indian Bean Dish

Traditional Tandoori Chicken Recipe

Homemade Chicken Tikka Masala Recipe

Authentic South Indian Chicken Coconut Curry Recipe

Baingan Bharta – Smoky Northern Indian Eggplant Recipe

How to Make Perfect Cashew Curry at Home

Indian Masala Gravy Recipe – The Foundation for Countless Curries

Delicious Bhindi Masala: Step-by-Step Guide

Building an Indian Pantry: Essential Ingredients

And of course, My Favorite Recipes

Ingredients:

2 Tbsp Vegetable Oil
1 Tbsp Butter
1 Onion, chopped
3-4 cloves Garlic minced
2 inch piece Ginger Root, minced or grated.
1 tsp Cumin Seeds
1 lb Baby Spinach
3 cups of canned Tomatoes, you can substitute fresh, but it will need a bit longer to cook.
1 tsp Turmeric
1/2-1 tsp Red Chili Powder or Cayenne
1 tsp ground Coriander
1 tsp Garam Masala
1 tsp Fenugreek Leaves
Pinch of Cinnamon

Preparation:

In a large deep sauté pan, heat the oil and butter and lightly sauté your onion, garlic and ginger until very slightly browned. Add your cumin seed and allow it to sauté lightly.

Add your spinach in bunches and allow it to wilt, and when all of your spinach is wilted, add your tomatoes. Bring this up to a soft simmer, and then add the rest of your spices.

Lightly simmer for 15 minutes or until the oil comes to the top. Then serve with basmati rice and any other dishes you desire. A garnish of cilantro is good if you enjoy it.

Quick and Easy Spinach Curry Recipe

When I buy one of those 1 lb containers of spinach, it can be tough to use it all before it goes off, but this recipe is perfect to use it up quickly and it’s delicious to boot.

This recipe can be ready in 20 minutes, so start your basmati rice before you begin. This is a wonderful side dish or you can enjoy it on its own. Easily made vegan, if you substitute or omit the butter.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Servings: 6

Course: Main Course, Side Dish

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 2 Tbsp Vegetable Oil
• 1 Tbsp Butter
• 1 Onion chopped
• 3-4 cloves Garlic minced
• 2 inch piece Ginger Root minced or grated.
• 1 tsp Cumin Seeds
• 1 lb Baby Spinach
• 3 cups of canned Tomatoes you can substitute fresh, but it will need a bit longer to cook.
• 1 tsp Turmeric
• 1/2-1 tsp Red Chili Powder or Cayenne
• 1 tsp ground Coriander
• 1 tsp Garam Masala
• 1 tsp Fenugreek Leaves
• Pinch of Cinnamon

Equipment

• Wok

Method

 

1. In a large deep sauté pan, heat the oil and butter and lightly sauté your onion, garlic and ginger until very slightly browned. Add your cumin seed and allow it to sauté lightly.
2. Add your spinach in bunches and allow it to wilt, and when all of your spinach is wilted, add your tomatoes. Bring this up to a soft simmer, and then add the rest of your spices.
3. Lightly simmer for 15 minutes or until the oil comes to the top. Then serve with basmati rice and any other dishes you desire. A garnish of cilantro is good if you enjoy it.

Notes

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