Curried Spinach Sauce Food

SPINACH CURRY

Steps:

• Heat the oil.
• Add the thymol seeds (ajwain in hindi).
• Add the ginger, garlic and onions.
• When the onions get soft, add the spinach.
• Add all the spices and salt.
• ** I microwave my spinach for about 8 minutes. Cook the spinach to the doneness level you like.
• ** Variations - I sometimes add boiled potatoes, tomatoes or yogurt to this. All the variations taste good :)
• ** Another variation - If you want sort of a gravy add some water mixed with corn starch and add alongwith the spinach.

CURRIED CHICKPEAS AND SPINACH

Steps:

• Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, ginger, serrano pepper and curry powder and continue cooking, 1 minute; set aside.
• Combine the chickpeas and their liquid, spinach, cauliflower, potatoes, tomatoes, 3/4 teaspoon salt and the cooked onion mixture in a 6-quart slow cooker. Cover and cook on high, 3 1/2 hours. Scatter the cheese over the vegetabls, cover and cook 30 more minutes. Serve with naan.

CHICKEN AND SPINACH IN CURRIED PASTA SAUCE

Steps:

• Place the broth and chicken in pressure cooker. Place the frozen blocks of spinach on top. Pour on the sauce and sprinkle on the curry powder. Gently stir the curry powder into the sauce. (Do not stir the chicken into the sauce; the goal is to prevent scorching the pasta sauce on the bottom while the cooker is coming up to pressure.)
• Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes for boneless chicken pieces or 12 minutes for chicken parts. Quick-release the pressure. Remove the lid, tilting it away from you to allow excess steam to escape.
• Stir well. Taste the sauce, and add more curry powder and salt, if needed. Garnish portions with chopped cilantro, if you wish.

BAKED EGGS WITH CURRIED SPINACH

Steps:

• Preheat the oven to 350 degrees F. Melt the butter in a large ovenproof skillet over medium-high heat. Add the tomatoes and cook until softened, 2 to 3 minutes. Add the lentils, curry sauce, 1/2 cup water and 1/4 teaspoon salt; stir well to coat. Bring to a simmer and cook, stirring occasionally, until the lentils are tender, about 8 minutes. Gradually add the spinach, stirring until wilted.
• Reduce the heat to medium. Make 4 wells in the lentil mixture and crack an egg into each; spoon the heavy cream over the eggs. Continue cooking until the whites begin to set, 3 to 4 minutes.
• Transfer the skillet to the oven and bake until the egg whites are just set but the yolks are still runny, about 10 minutes. (The eggs will continue cooking after you remove them from the oven.) Let rest, 5 minutes.
• Meanwhile, wrap the naan in foil and warm in the oven, about 5 minutes. Cut into wedges and serve with the eggs. Photograph by Ryan Dausch

CURRIED SPINACH, EGGS & CHICKPEAS

Steps:

• Heat the oil in a large frying pan or flameproof casserole pot over a medium heat, and fry the onion for 10 mins until golden and sticky. Add the garlic, ginger, turmeric, ground coriander, garam masala, cumin and tomatoes, and fry for 2 mins more. Add the chickpeas, 100ml water and the sugar and bring to a simmer. Stir in the spinach, then cover and cook for 20-25 mins. Season to taste.
• Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water to cool. Drain, peel and halve. Swirl the yogurt into the curry, then top with the eggs, chilli and coriander. Season.

SWEET POTATO CURRY WITH SPINACH AND CHICKPEAS

Steps:

• You may choose to cook the sweet potatoes however you prefer.
• I like to peel, chop and steam mine in a veggie steamer for about 15 minutes.
• Baking or boiling work well too.
• While sweet potatoes cook, heat 1-2 tsp of canola or vegetable oil over medium heat.
• Add onions and sauté 2-3 minutes, or until they begin to soften.
• Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
• Add tomatoes with their juices, and the chickpeas, stir to combine.
• Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
• Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
• When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
• Add the cooked sweet potatoes to the liquid, and stir to coat.
• Simmer for another 3-5 minutes, or until flavors are well combined.
• Transfer to serving dish, toss with fresh cilantro, and serve hot.
• This dish is nice served over basmati or brown rice.

VEGETARIAN SPINACH CURRY

Steps:

• In a nonstick skillet, cook the onion, garlic and curry powder in oil for 3-4 minutes or until onion is tender. Stir in the tomato sauce, spinach and 1 cup garbanzo beans. In a blender, combine the broth and remaining garbanzo beans; cover and blend until smooth, about 2 minutes. Stir into skillet. Sprinkle with salt and pepper. Cook and stir mixture is heated through. Serve over couscous if desired.

BEEF AND SPINACH CURRY

Steps:

• Heat the ghee in a large saucepan over medium heat. Stir in the garlic and onion, and cook until softened, about 5 minutes. Add the serrano, and continue to cook for another 3 minutes. Season with the cloves, garam masala, coriander, chile powder, turmeric, and cumin, cook for 2 to 3 more minutes to release the flavor.
• Stir in the beef and salt, cook for 3 minutes more. Add the tomatoes, coconut milk, and spinach. Bring to a simmer, then cover, and cook for 20 minutes, stirring occasionally.
• Uncover, then stir in the lemon juice, and cook for 10 more minutes, stirring frequently, until the sauce has thickened.

CURRIED SPINACH SALAD

Steps:

• Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear into bite size pieces.
• Combine spinach, apple, peanuts, raisins, green onions, and sesame seeds in a large bowl; toss gently.
• Dressing: Combine white wine vinegar, chutney, salt, curry powder, dry mustard, and hot sauce. Gradually add oil, beating with a wire whisk until blended. Cover and let stand at room temperature 2 hours.
• Pour dressing over salad just before serving.

CURRIED SPINACH SAUCE

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the onion, garlic and ginger and saute, stirring occasionally, for 5 minutes or until the onion softens.
• Add the cumin, coriander, cardamom and pepper and saute for 2 minutes more. Add the tomato, spinach and water and cook for 3 minutes.
• Add cayenne, salt and pepper.
• Remove from heat and serve.

PALAK PANEER (SPINACH CURRY)

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor; puree until spinach becomes a coarse paste.
• Heat remaining 1 tablespoon oil in a saucepan over medium heat; cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.
• Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.

EASY POTATO AND SPINACH CURRY

Steps:

• Steam or boil the potatoes in salted water until very tender.
• Drain and set aside.
• In a large dutch oven put the oil, mustard seeds, and cumin seeds.
• Heat over high heat until the mustard seeds have popped for a few seconds.
• Quickly stir in the garlic.
• Reduce heat to medium.
• Add the spinach (fresh or frozen) and stir-fry until tender, adding a couple Tablespoons of water if needed.
• If the spinach is still half frozen, that doesn't matter, just add it anyway.
• Once the spinach is cooked, stir in the turmeric, cayenne, salt, curry powder and garam masala.
• When everything is well blended, add the cooked potatoes and mix until the spinach mixture is evenly distributed with the potatoes.
• Turn off heat and sprinkle with lemon juice.
• Gentle stir.
• Instead of spinach, you can also make this with watercress or fenugreek (methi) leaves.

INDIAN CURRIED SPINACH DIP

Steps:

• Pull thawed and drained spinach apart and place it in a small bowl to use later.
• Mix cumin, curry powder, turmeric, and cayenne pepper together in a bowl and set spice mixture aside.
• Dissolve bouillon cube in warm water in a bowl and set aside.
• Heat oil in a skillet over medium heat. Add onion and cook until soft and translucent, about 4 minutes. Add garlic and cook another 3 minutes. Add spice mixture and spinach to the skillet and stir well to combine. Pour vegetable bouillon into the skillet. Reduce heat to low and simmer until most of the moisture has cooked off, about 5 minutes. Remove from heat.
• Mix yogurt and cream cheese into the spinach mixture in the skillet. Season with salt and pepper.

CURRIED SPINACH SOUP

Steps:

• Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
• Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
• Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
• Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.

CURRIED SPINACH & LENTIL SOUP

Steps:

• Heat 1 tbsp oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Stir in half the garlic, the chilli, cumin and curry powder and cook for 1 min more. Add the lentils and stock, then cover and simmer for 30 mins over a medium-low heat.
• Put the coriander, remaining oil and garlic, the cashews and lemon zest in a food processor and blitz with 1-2 tbsp water until semi-smooth. Spoon the chutney into a bowl and set aside.
• Stir the spinach into the soup and cook for 5 mins, or until wilted. Tip half the soup into a blender and blitz until smooth, then return this to the pan. Stir through lemon juice to taste.
• Ladle the soup into bowls and top with generous dollops of the cashew chutney.