1
pound fresh spinach leaves or 2 10-ounce packages frozen chopped
spinach leaves
2 teaspoons vegetable or olive oil
1 large onion,
chopped
1 one-inch piece ginger, peeled and minced
3 cloves garlic,
peeled and minced
1 tablespoon curry
powder
4 plum tomatoes, chopped
1 green chile,
such as serrano, seeds and stems removed, finely chopped
1/2 cup water or vegetable stock
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Salt to taste
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Wash
spinach leaves and dry them. Coarsely chop them. If using frozen
spinach, let it thaw.
In a Dutch oven or large non-stick pot, heat oil over medium heat for 1
minute, add onions and fry them until they wilt, about 1 minute.
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Stir in ginger and
garlic and cook 1 minute. Add curry powder, mix well and simmer 1
minute.
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Add tomatoes and chiles and cook, covered, over low heat, 10 minutes.
Add spinach leaves and water, cover pot and allow to cook for 3 minutes
or so.
Remove lid and stir spinach. Cook about 5 minutes more, stirring
occasionally,until spinach has wilted and is coated with the curry
mixture. Add salt just before serving over rice. Serves 2-3 as an
entree.
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