Fenugreek and garlic spinach curry
- Published: 19 Jan 16
- Updated: 18 Mar 24
This nutritious vegetarian curry recipe is made with spinach, garlic and lots of wonderful aromatic spices for a quick and easy dinner.
Ingredients
- 100ml sunflower oil
- 2 tsp fenugreek seeds (see tips)
- ½ tsp asafoetida (see know-how)
- 6 garlic cloves, cut into 2mm slices
- 1kg spinach, washed, cut into 1cm strips and left to dry overnight, if you like, see tip
- 2 medium onions, halved and sliced into 5mm strips
- 2 tsp salt
- 1 tsp ground turmeric
- 3 tsp ground coriander
- 1 tsp ground cumin
- 1½ tsp medium red chilli powder
Method
- Heat the oil in your largest heavy-based pan with a lid for 2 minutes over a medium heat. Add the fenugreek seeds and stir through the warm oil for a few seconds. Stir in the asafoetida and garlic, then fry until the garlic starts to brown (about 30 seconds).
- Add half the spinach, cover and cook for 3 minutes. Add the onions and emaining spinach, stir gently, then cover again and cook for 5-6 minutes until totally wilted.
- Mix everything together, then add the salt, turmeric, coriander, cumin and chilli powder, gently stirring it in, and cook uncovered for 4 minutes. Taste and season, then serve immediately.
This recipe is from Prashad at Home by Kaushy Patel (RRP £25; Saltyard Books).
- Recipe from November 2015 Issue
Nutrition
- Calories
- 266kcals
- Fat
- 21g (2.5g saturated)
- Protein
- 8.9g
- Carbohydrates
- 6.9g (4.6g sugars)
- Fibre
- 6.6g
- Salt
- 2.8g
delicious. tips
Kaushy says: “I cut it into strips the day before making this dish to dry out some of the moisture in the leaves, but you can skip this step if you prefer a more saucy consistency. I love starting with so much spinach that it seems impossible to ft in the pan, then watching as it miraculously wilts.”
Use less fenugreek if you want a more subtle flavour – its strong aroma can stay in the house for days. Make sure your spinach is dried thoroughly after washing.
Asafoetida is a slightly sour, pungent-smelling Indian spice available in specialist Indian shops, and at amazon.co.uk or theasiancookshop.co.uk. If you can’t find any, leave it out – the curry will still taste great.
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Looking at the picture, the onions are caramelised… should they go in before the spinach, to be browned off, rather than with it? Delicious anyhow!
Hi Pete, thanks for your comment. The onions look golden because they are coloured by the turmeric – they can all go in the pan together. But if you prefer your onions to be caramelised off first, be our guest! Enjoy.