With just the right ratio of spices, this Versatile Spicy Spinach 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!
Ingredients
5cupsSpinach, 150g
½tspOlive Oil
2TbspRed Onion, Chopped, 20g
¼tspGarlic, Minced
¼tspGinger, Grated
1tspJalapeño Peppers, Chopped, 7g
2TbspTomato, Diced, 25g
1tspCoriander Powder
½tspTurmeric, Ground
½tspCumin, Ground
¼tspCayenne Pepper
¼tspRed Pepper Flakes
⅛tspSalt
1cupChicken 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!