Recipe: Yummy Vegetarian Spinach Curry

Vegetarian Spinach Curry. This incredibly tasty, healthy, filling, vegan, and cheap-to-make chickpea spinach curry, can be made in less than half an hour. It easily doubles up to feed a crowd, or to simply save you cooking another meal a different day. Heat oil in a skillet over moderate heat.

Spinach Curry is a simple, flavorful and healthy way to get some greens into your diet. It is a mildly spiced dish making it perfect for introducing your kids to Indian cuisine. Delicious, healthy potatoes with the skin on, fresh nutritious spinach leaves and flavoursome spices - this saag aloo, or potato and spinach curry is one of my favourite dinners. You can have Vegetarian Spinach Curry using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Vegetarian Spinach Curry

1. It's 1 cup of Medium Onion, Chopped.
2. Prepare 2 of Garlic Cloves, minced.
3. Prepare 1 tbsp of Curry Powder(hot).
4. You need 1/2 tsp of Indian Paprika.
5. You need 1/2 tsp of Turmenic.
6. You need 1/2 tsp of Cumin.
7. It's 1 tbsp of Olive Oil.
8. It's 1 of 14.5 oz can of Organic Diced Tomatoes.
9. It's 10 oz of of fresh baby Spinach.
10. It's 1 of 15 oz can of Chickpeas, rinsed and drained.
11. Prepare 1 cup of Vegetable broth.
12. It's 1/4 tsp of Sea Salt.
13. Prepare 1/4 tsp of ground pepper.

What to serve with this curry. Because potatoes are naturally filling you could serve this saag aloo on its own. However, it goes well with both rice and chapatis as well. Chickpea, sweet potato and spinach curry - this healthy vegan curry is quick and easy to make, tastes delicious and makes for a very hearty meat-free meal.

Vegetarian Spinach Curry step by step

1. In a nonstick skillet, cook onion,garlic until brown for 3-5 minutes.
2. add curry,paprika,turmeric, cumin,salt and pepper. stir in mixture..
3. Stir in diced tomatoes, spinach and 1 cup of chickpeas.
4. In a blender, combine the vegetable broth and remaining chickpeas..
5. Stir mixture into skillet and heat for 10 minutes and let simmer for 5 additional minutes..
6. Optional Balsamic Brown rice for side dish.

Meanwhile, warm the olive oil over medium heat in a deep skillet, saucepan, or dutch oven. Roughly chop the tomatoes and onion. Add them to a blender with the garlic and ginger and blitz to a fine paste. Stir until the spinach wilts and all the liquid evaporates, then taste and season to perfection with sea salt and black pepper. Crush the cashew nuts and sprinkle over the top before.