30 Min
DF
GF
V
Squash Spinach Curry
Spinach cooked with vegetables or meat is a common combination - however, here we are being careful to barely cook the spinach so it remains bright and flavorful.
Spinach cooked with vegetables or meat is a common combination - however, here we are being careful to barely cook the spinach so it remains bright and flavorful.
Cook Time
30 Minutes
Serves
4
Directions
Step 1
In a heavy bottom stockpot, heat the olive oil and pop the mustard and fenugreek seeds. Add the minced red onions and cook on high to medium heat for 5 to 7 minutes, until slightly translucent. Add the butternut squash, ginger purée, turmeric, cracked coriander seeds, salt, and black pepper. Cover the pot, lower the heat, and simmer for 7 to 8 minutes. If the squash is not cooked through, add a bit of water.
Step 2
Add the chili powder and ground tomatoes and bring the curry to a boil. Cover the pot and lower the heat. Simmer the curry for another 5 to 10 minutes or until the squash is tender. The sauce with the tomatoes should now be thick. If not, cook with the lid off on high heat until some of the liquid is absorbed.
Step 3
Trim the bottom 1-inch of the spinach bunch and wash the stems and leaves thoroughly. Dry the leaves or drain in a colander and chop finely and add to the squash curry. Increase the heat and cover the curry to just allow the spinach leaves to wilt.
Step 4
Turn the heat off and add the ground cinnamon and serve.
Notes & Variations
- When buying fresh spinach, it can often be very sandy or covered in dirt. Rinse the leaves 2 to 3 times in a sink full of cold water. The dirt or sand will sink to the bottom as you lift the clean leaves out.
- Replace butternut squash with sweet potato, regular potato, chayote squash, or any other root vegetable.
- Use a cumin seed pop instead of mustard seeds.
- Instead of spinach, mix in 1 to 2 bunches of watercress or one bunch of mustard greens or kale.
- Replace cinnamon with 1 teaspoon of ground cardamom, nutmeg, or mace or with 1/2 teaspoon of ground cloves or star anise.
- To replace canned tomatoes with fresh, just double the quantity.
Ingredients
4 tablespoons olive oil
1 teaspoon black mustard seeds
1/2 teaspoon of fenugreek seeds
2 cup red onion, minced
3 cups of butternut squash peeled and chopped into 1 1/2-inch pieces
1 tablespoons ginger purée
1 teaspoon ground turmeric
1 teaspoon cracked coriander seeds
1 1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon chili powder
1 cup of canned ground tomatoes
1 large bunch of fresh spinach (6 cups chopped spinach)
1 teaspoon ground cinnamon
Step 1
In a heavy bottom stockpot, heat the olive oil and pop the mustard and fenugreek seeds. Add the minced red onions and cook on high to medium heat for 5 to 7 minutes, until slightly translucent. Add the butternut squash, ginger purée, turmeric, cracked coriander seeds, salt, and black pepper. Cover the pot, lower the heat, and simmer for 7 to 8 minutes. If the squash is not cooked through, add a bit of water.
Step 2
Add the chili powder and ground tomatoes and bring the curry to a boil. Cover the pot and lower the heat. Simmer the curry for another 5 to 10 minutes or until the squash is tender. The sauce with the tomatoes should now be thick. If not, cook with the lid off on high heat until some of the liquid is absorbed.
Step 3
Trim the bottom 1-inch of the spinach bunch and wash the stems and leaves thoroughly. Dry the leaves or drain in a colander and chop finely and add to the squash curry. Increase the heat and cover the curry to just allow the spinach leaves to wilt.
Step 4
Turn the heat off and add the ground cinnamon and serve.
4 tablespoons olive oil
1 teaspoon black mustard seeds
1/2 teaspoon of fenugreek seeds
2 cup red onion, minced
3 cups of butternut squash peeled and chopped into 1 1/2-inch pieces
1 tablespoons ginger purée
1 teaspoon ground turmeric
1 teaspoon cracked coriander seeds
1 1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon chili powder
1 cup of canned ground tomatoes
1 large bunch of fresh spinach (6 cups chopped spinach)
1 teaspoon ground cinnamon
Notes & Variations
- When buying fresh spinach, it can often be very sandy or covered in dirt. Rinse the leaves 2 to 3 times in a sink full of cold water. The dirt or sand will sink to the bottom as you lift the clean leaves out.
- Replace butternut squash with sweet potato, regular potato, chayote squash, or any other root vegetable.
- Use a cumin seed pop instead of mustard seeds.
- Instead of spinach, mix in 1 to 2 bunches of watercress or one bunch of mustard greens or kale.
- Replace cinnamon with 1 teaspoon of ground cardamom, nutmeg, or mace or with 1/2 teaspoon of ground cloves or star anise.
- To replace canned tomatoes with fresh, just double the quantity.
Tags:
30 Min
DF
GF
V
Stock Your Pantry
Aromatic Masala Dabba
$250
A handmade spice box containing chai masala, fennel seeds, coriander seeds, whole black peppercorns, whole green cardamom pods with a few black cardamom pods, garam masala, mace pods and nutmeg.
Essential Masala Dabba
$235
A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.
Tags:
30 Min
DF
GF
V
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Let's stick with hearty spinach dishes.
You'll love either one of these recipes!
EAT YOUR SPINACH
