Hello my lovelies!!
Today I’m in a spinach kind of mood!!! Easy, tasty and healthy, this is what the recipe is…
Let’s cook a spinach and tomato curry!
And the kids love thise recipe, I’ve tested that several times…
You can serve this curry as a side dish for fish, white meat, pastas, potatoes or simply rice.
This spinach and tomato curry is perfectly balanced, spicy but not too much, and so tasty… Then it’s up to you to spice it up if you like it hot!
Add on October 25th, 2019 : this recipe serves 4 people as a side dish with pasta, rice or meat for instance. If you have it as a main, increase the ingredient quantities.
Let’s go to the kitchen now!
The recipe, Chef!
Spinach and Tomato Curry
- 2-3 handful fresh spinach
- 1/2 onion
- 2 cloves of garlic
- 15 cherry tomatoes
- 2 tablespoons oil
- 20 cl coconut milk
- 5 cl cream
- 1 teaspoon curry
- 1/2 teaspoon curcuma
- Ground ginger
- Red mild pepper
Boil a large volume of salted water.
Plunge the spinachs in the boiling water for 2 minutes.
Drain them (press to remove as much water as possible). Set aside.
Heat the oil in a frying pan and add the minced onion.
Stir fry for 2 minutes then add the cherry tomatoes cut in half and the grated garlic. Cook at medium heat for 5 minutes.
Add the spinachs, coconut milk and spices, salt, pepper.
Stew 10-15 minutes with cover at low heat.
Add cream before serving.
Cream is not mandatory if you want a lighter dish.