• prep time 15 mins • cook time 25 mins
• total time 40 mins • serves 4-6
This dish is mostly spinach! Perfect for getting in iron, magnesium, and folate. A helping of this will also give you lots of vitamins K, A, E, B6, B2, and C. But you already know spinach is amazing, right? Because this dish uses spinach in a different way (cooked and blended) – your kiddos may not even realize the “green stuff” is pretty much all spinach because it won’t taste like it.
And while we’re talking spinach – know you can use whatever type you like. The advantage of large leaves is that it’s cheaper, but the fibrous large leaves make the curry a little less smooth. So, if you want to make sure to have a smooth curry, go with baby spinach. I’ve also added a few sources of vegetarian protein, including Greek yogurt and Paneer (cottage cheese cubes). Serving this with brown rice or whole wheat naan makes it a really well-rounded meal. On a sidenote, this dish can also be made as non-vegetarian with the use of either chicken or lamb.
- 1 medium – onion
- 1 medium – tomato, red
- 5 clove – garlic
- 1 tablespoon – ginger root, fresh
- 10 ounce – spinach
- 2 tablespoon – coconut oil
- 2 teaspoon – coriander
- 1 teaspoon – cumin, ground
- 1 teaspoon – garam masala spice
- 1/2 teaspoon – turmeric, ground
- 1/8 teaspoon – cayenne or red pepper
- 1 cup – water
- 1 1/2 teaspoon – salt
- 7 – 9 ounces – Paneer (cottage cheese cubes)
- 1/2 cup – Greek yogurt, plain
- Chop onion and tomato, mince garlic, peel and grate ginger. If using a bunch of large-leaf spinach, chop about an inch off of the end of spinach stems and submerge in a large bowl of cold water and rinse well. Leave in the water until needed.
- Heat a large pot over medium-high heat. Add coconut oil and saute onion, tomato, garlic, and ginger for 5 minutes, until translucent.
- Add spices: coriander, cumin, garam masala, turmeric, and cayenne pepper. Mix well to evenly coat onion mixture in spices.
- Next, add 1/2 cup of water. Remove spinach from the rinsing bowl and add to the pot. Stir a bit, then cover. Keep covered, stirring every minute or so, until spinach has fully wilted.
- Remove from the heat and allow to cool for 5 – 10 minutes before blending. Blend well, adding up to another 1/2 cup of water to aid with the blending process. Pour back into the pot and place back on the heat and add salt.
- Add the cottage cheese cubes and stir gently. Let simmer on low flame till the paneer cubes become soft and succulent (about 1-2 minutes).
- Add 1/2 cup of Greek yogurt and mix well.
Serve on top of brown rice or eat with naan. Feeds 4-6.
~ Desi Chic Mama