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We hope you got insight from reading it, now let’s go back to spinach & coriander curry recipe. To cook spinach & coriander curry you need 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Spinach & Coriander Curry:
- Prepare 250-300 g Frozen Chopped Spinach *thawed
- Provide 1 bunch Coriander *about 100g *finely chopped
- Prepare 2-3 Large Onions *thinly sliced
- Provide 2-3 tablespoons Canola Oil
- Take 1-2 cloves Garlic *grated
- Provide 1 small piece Ginger *grated
- Use 1 Ripe Tomato *diced
- Provide 2-3 teaspoons Curry Powder
- You need 1/2 teaspoon Garam Masala *optional
- Use Hot Chilli Powder *as required if you like it hot
- Take 1/2 teaspoon Salt *You might need extra 1/4 to 1/2 teaspoon depending on the saltiness of the stock
- Take 1 cup Vegetable Stock OR Chicken Stock *250ml
- Get 1 cup Edamame OR Cooked Chickpeas
- Take Freshly Cooked Rice 4 servings
Steps to make Spinach & Coriander Curry:
- Spinach and Coriander need to be finely chopped, OR process them together into paste using a food processor or blender.
- 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.
- 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.
- Add Garlic, Ginger, Tomato, all spices and Salt, and cook, stirring, until Tomato is softened.
- 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.
- Serve with freshly cooked Basmati Rice or rice of your choice.
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