Spinach & Coriander Curry

Name: Spinach & Coriander Curry
Yield: 4 servings
Cuisine: British
Ingredients: 250-300 g Frozen Chopped Spinach *thawed; 1 bunch Coriander *about 100g *finely chopped; 2-3 Large Onions *thinly sliced; 2-3 tablespoons Canola Oil; 1-2 cloves Garlic *grated; 1 small piece Ginger *grated; 1 Ripe Tomato *diced; 2-3 teaspoons Curry Powder; 1/2 teaspoon Garam Masala *optional; Hot Chilli Powder *as required if you like it hot; 1/2 teaspoon Salt *You might need extra 1/4 to 1/2 teaspoon depending on the saltiness of the stock; 1 cup Vegetable Stock OR Chicken Stock *250ml; 1 cup Edamame OR Cooked Chickpeas; Freshly Cooked Rice 4 servings

Hiroko Liston @hirokoliston

Melbourne, Australia

Using the same method of caramelising the onions quickly for ‘French Onion Soup’ and frozen Spinach, you can make this curry very easily. If you don’t enjoy Coriander, just add more Spinach or other green vegetables such as Kale. The green beans in the photo are Edamame (young soy beans) for the crunchy texture. You can add cooked chickpeas instead.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

250-300 gFrozen Chopped Spinach *thawed
1 bunchCoriander *about 100g *finely chopped
2-3Large Onions *thinly sliced
2-3 tablespoonsCanola Oil
1-2 clovesGarlic *grated
1small piece Ginger *grated
1Ripe Tomato *diced
2-3 teaspoonsCurry Powder
1/2 teaspoonGaram Masala *optional
Hot Chilli Powder *as required if you like it hot
1/2 teaspoonSalt *You might need extra 1/4 to 1/2 teaspoon depending on the saltiness of the stock
1 cupVegetable Stock OR Chicken Stock *250ml
1 cupEdamame OR Cooked Chickpeas
Freshly Cooked Rice 4 servings

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Steps

1

Spinach and Coriander need to be finely chopped, OR process them together into paste using a food processor or blender.
2

Place Onion and Oil in a large heat-proof bowl and cover with a large plate. Heat for 3 minutes, mix, and heat 2 more minutes. Mix and heat extra 2 more minutes.
3

Carefully transfer the onion to a large sauce pan or a pot, cook over medium heat, stirring occasionally, turn down the heat if needed, until caramelised and browned.
4

Add Garlic, Ginger, Tomato, all spices and Salt, and cook, stirring, until Tomato is softened.
5

Add the Stock and Edamame (or Chickpeas) and bring to the boil. Simmer for 10 minutes, stirring occasionally. Taste the saltiness. Depending on the saltiness of the stock that you use, you might need extra salt.
6

Serve with freshly cooked Basmati Rice or rice of your choice.