Our Veggie Recipe of the Week: Fenugreek and Garlic Infused Spinach Curry
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.Try this simple recipe out and let us know how you got on.
INGREDIENTS
- 100ml sunflower oil
- 2 tsp fenugreek seeds
- ½ tsp asafoetida
- 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
- 1) 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).
- 2) 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.
- 3) 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).