I don’t usually need to repeat recipes to get them right, but this one took a while to perfect! Versatile Spicy Spinach Curry is finally post-worthy. With just the right ratio of spices, this curry is going to turn the heat up for sure!
Add chicken, tofu, paneer, lentils, chickpeas, or other protein and pair it with some rice for a macro-complete meal!
I usually have a really hard time cooking Indian food. I know, I’m from India so you must think I can make those dishes blind-folded, but here’s thing. Or rather, let me make a list of things:
- The part of India I’m from was ruled by the Portuguese, so our food is very Portuguese-inspired.
- I’ve eaten more “Indian food” in the US than in India. Had to go to actual restaurants back at home to get that good stuff.
- Indian food has so so much more than just curries.
- Different parts of India each have their own cuisine per se. The usual Butter Chicken and Tikka Masala you hear of are actually just more of a North-Indian thing.
- Its so so hard to get Indian food right coz of the combination of spices.
- And its even harder to get right when trying to be healthy!
So I’m actually quite proud of having gotten this one recipe under my belt. I actually make it a couple times every other week to pack for my work-lunches, so you can take my word on this one – its *actually* really good!
I used chicken here, but it tastes great with tofu, paneer, lentils, chickpeas, or similar protein sources. Make it Vegan too! Versatility for the win!
Pro tip: It goes really well with my Lemon Turmeric Rice.
Versatile Spicy Spinach Curry
Ingredients
- 5 cups Spinach, 150g
- ½ tsp Olive Oil
- 2 Tbsp Red Onion, Chopped, 20g
- ¼ tsp Garlic, Minced
- ¼ tsp Ginger, Grated
- 1 tsp Jalapeño Peppers, Chopped, 7g
- 2 Tbsp Tomato, Diced, 25g
- 1 tsp Coriander Powder
- ½ tsp Turmeric, Ground
- ½ tsp Cumin, Ground
- ¼ tsp Cayenne Pepper
- ¼ tsp Red Pepper Flakes
- ⅛ tsp Salt
- 1 cup Chicken Breast or Other Protein, Cooked & Shredded, 80g
Instructions
- Heat the oil in a small pot over medium heat, and fry the onions for about 3 minutes until they are translucent.
- Add the ginger-garlic paste and sauté for another minute.
- Stir in the jalapeño, diced tomatoes and spices, and about ¼ cup water. Let cook for about 3-4 minutes until the spices are fragrant.
- In a food processor, add spinach and about 1 cup water and pulse for about a minute until smooth.
- Transfer spinach puree to pot, and turn heat to medium low.
- Cover and cook for about 15 minutes until thickened and almost all the water has evaporated. Curry should be a dark green.
- Add the cooked chicken (or other protein source), stir, and cook for around a minute, until chicken is warmed through.
- Serve with a side of rice or naan.
Notes
- To make the ginger-garlic paste, combine equal portions of chopped ginger and garlic in a food processor and pulse until smooth. Add a splash of water at a time as needed.
- Calorie value is including chicken, and will depend on protein used.
- Lentils and chickpeas are my next favorite add-ins!
- Servings: 2 cups | Serving size: 2 cups
- Calories: 222kcal
- Fat: 6.6g | Saturated fat: 1.3g
- Carbohydrates: 11.9g | Fiber: 5.2g | Sugar: 2.4g
- Protein: 30.2g
I have yet to try this recipe but it sounds so good! I’m going to do this! When I make spinach curry I used to boil the spinach leaves for my curry and then put in the processor, then I would use the boiled water of spinach leaves to drink as soup with a spoon of ghee or put it back in the curry. Will have to try it this way! Wonder how would boiled eggs taste in this?
I’m sure you’re going to love it! I myself make this at least twice a week.
Boiled eggs actually go really well here. I typically do a combination of boiled eggs and shredded chicken for a mix of textures. Let me know how yours turns out!
I am not really a fan of spinach but this recipe is changing my mind. Highly recommend if you are into spicy food too!!!
I’m so glad you liked it, big spice fan here too!