Recipe: Yummy Vegetarian Spinach Curry

Vegetarian Spinach Curry. Stir and increase the heat, bringing the curry to the boil, then reduce the temperature to maintain bubbling away at a lively simmer. Simmer vigorously (a high simmer, nearly boiling) for ten minutes (make sure to stir often so the curry doesn't stick and burn) and then add the frozen or fresh spinach, sugar, salt, and simmer for a further five minutes. 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. 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. 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. Prepare 1/2 tsp of Turmenic.
6. You need 1/2 tsp of Cumin.
7. Prepare 1 tbsp of Olive Oil.
8. It's 1 of 14.5 oz can of Organic Diced Tomatoes.
9. You need 10 oz of of fresh baby Spinach.
10. It's 1 of 15 oz can of Chickpeas, rinsed and drained.
11. It's 1 cup of Vegetable broth.
12. You need 1/4 tsp of Sea Salt.
13. It's 1/4 tsp of ground pepper.

I loved the addition of the spinach. I did add a little bit of coconut sugar towards the end to really hit those spicy notes. 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.

Vegetarian Spinach Curry step by step

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.

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. A creamy savory dish with mild spices.

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