Spinach Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g spinach leaves, fresh or frozen
- 1 can chickpeas
- 2 tomato (s), diced
- 1 aubergine (s), diced
- 1 small onion (s), finely chopped
- 1 tablespoon cumin
- 1 tablespoon mustard seeds
- 1 teaspoon turmeric
- 1 teaspoon coriander, ground
- 1 teaspoon spice mix (Garam Masala)
- 1 teaspoon salt
- some oil for frying
- possibly coriander greens for garnish
- water
Print Recipe
Pin Recipe Instructions
- Heat the oil in a large saucepan, briefly toast the caraway and mustard seeds in it, then add the diced tomatoes, the onions and the chickpeas, add a little liquid if necessary.
- Let simmer for a few minutes, then add the spinach and aubergine. Stir in the remaining spices and simmer over low heat for about 20 minutes. Pour in a little more liquid if necessary.
- Finally, season again to taste and sprinkle with fresh, chopped coriander if necessary. Serve with couscous or rice.
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