The spinach vegetable curry recipe – archyde

October is precisely the time to cook spinach to give yourself a little energy. But what to do with spinach, that big stiff, blistered, slightly bitter leaf? We come back from the market with an enormous bag of leaves which will reduce like the skin of heart when they are cooked… Then, after having washed them with plenty of water, we remove the large stems and cook them for a few minutes in a large pot with butter. or cream and it's over. Otherwise, here is a nice Asian-inspired recipe.

Difficulty: easy

Time: 30 minutes

Price per pers. : 2.80 euros

The ingredients for four people

  • 1 onion
  • 2 zucchini, yellow and green
  • 3 carrots
  • 3 potatoes (150 g)
  • 2 spring onions
  • 1 small can of chickpeas
  • 1 large handful of spinach
  • 6 c. to s. olive oil
  • 2 tbsp. to s. curry paste
  • 40 cl of coconut milk
  • Salt and pepper
  • Fresh coriander
  • 2 small glasses of basmati rice

The steps of the spinach vegetable curry recipe

1. Prepare the vegetables

Peel the potatoes, onion, scallions and carrots.

Cut the potatoes and zucchini into cubes, the carrots into rings, the onion and the scallions into thin slices.

2. Cooking

Heat the oil in a casserole dish, add the onion and the curry paste. Let brown for 5 minutes, then add the chopped vegetables. Mix and let sweat for 5 minutes then pour in the coconut milk.

Salt and pepper, cover and cook over a low heat for 15 to 20 minutes.

Cook the rice in a large pot of salted boiling water for about 10 minutes.

3. Dressage

Rinse and hull the spinach, add them to the casserole dish as well as the chickpeas. Cook for 5 minutes.

Drain the rice and serve it with the vegetable curry, good bread and fresh cilantro.

Categories Cooking

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