Baking
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I love spinach in Indian cuisine – with the curries, or breads, or dahl. This dark, leafy green is a must within an Indian banquet.
This lightly spiced side dish is a great accompaniment to any Indian meal, or alongside a roast lamb or beef in any style. The cumin and ginger are soothing, the dish light and fresh.
Recipe provided by Erica Radich.
Serves 8. V.Vg.DF.GF.
Pictured: Spiced spinach with tomatoes and coriander
Ingredients
- 1 tbsp oil
- 1 tsp whole cumin seeds
- 1 tsp chilli powder
- 1 tsp ground cumin
- 4 medium (600g) fresh ripe tomatoes, seeded, chopped finely
- 2 bunches English spinach, coarsely chopped
- 25g fresh ginger, peeled and cut into long thin strips
- ½ cup coarsely chopped fresh coriander
Method
Heat oil in a deep pan, add whole cumin seeds, chilli, ground cumin and tomatoes and cook for about 3 minutes or until tomatoes are soft.
Add spinach and ginger, cook until spinach is wilted.
Season to taste with salt and pepper, and stir in coriander.
Dietary preferences
- Vegetarian
- Vegan
- Gluten-Free with ingredient checks
- Dairy-Free with ingredient checks
