Recipe: Perfect Vegetarian Spinach Curry

Vegetarian Spinach Curry. If you prefer a milder curry simply tamp down the hot spices, or my vegan one-pot Tikka Masala or luscious vegan Dal Makhani might also be better recipes for you. Lots of iron from the spinach, protein from the chickpeas, and just a touch of coconut milk to add richness, make this one of the healthiest, most flavourful curries you could eat. Why this recipe for Sag Bahji (Spinach Curry) works: This vegetarian curry is quick and easy to make and ready in just ten minutes!

Meanwhile, warm the olive oil over medium heat in a deep skillet, saucepan, or dutch oven. Delicious, healthy potatoes with the skin on, fresh nutritious spinach leaves and flavoursome spices - this saag aloo, or potato and spinach curry is one of my favourite dinners. What to serve with this curry. You can have Vegetarian Spinach Curry using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vegetarian Spinach Curry

1. You need 1 cup of Medium Onion, Chopped.
2. Prepare 2 of Garlic Cloves, minced.
3. Prepare 1 tbsp of Curry Powder(hot).
4. You need 1/2 tsp of Indian Paprika.
5. It's 1/2 tsp of Turmenic.
6. Prepare 1/2 tsp of Cumin.
7. You need 1 tbsp of Olive Oil.
8. Prepare 1 of 14.5 oz can of Organic Diced Tomatoes.
9. Prepare 10 oz of of fresh baby Spinach.
10. It's 1 of 15 oz can of Chickpeas, rinsed and drained.
11. You need 1 cup of Vegetable broth.
12. Prepare 1/4 tsp of Sea Salt.
13. Prepare 1/4 tsp of ground pepper.

Because potatoes are naturally filling you could serve this saag aloo on its own. However, it goes well with both rice and chapatis as well. This is a simple spinach curry, cooked with milk and has a delicious unique taste. This was my father's favorite dish in winter time.

Vegetarian Spinach Curry instructions

1. In a nonstick skillet, cook onion,garlic until brown for 3-5 minutes.
2. add curry,paprika,turmeric, cumin,salt and pepper. stir in mixture..
3. Stir in diced tomatoes, spinach and 1 cup of chickpeas.
4. In a blender, combine the vegetable broth and remaining chickpeas..
5. Stir mixture into skillet and heat for 10 minutes and let simmer for 5 additional minutes..
6. Optional Balsamic Brown rice for side dish.

A creamy savory dish with mild spices. Serve with Makki ki Roti, or Naan. This Sweet Potato, Chickpea and Spinach Coconut Curry was so delicious and comforting, just as a curry should be. I loved the addition of the spinach. I loved the addition of the spinach.

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