A simple to make dish that is packed with flavour!
As we all know Popeye has a strong affinity for spinach, becoming much stronger after consuming it. What some of you might not know is that this was partially due to the iron content in the 1930’s being mistakenly reported ten times the actual value!
Cartoon based trivia aside, Spinach, known as a super food, is at its most nutritious in the next few months. A rich source of a significant number of vitamins and minerals, including vitamins A, D, E & K, and minerals iron, calcium, magnesium & phosphorus. A number of these nutrients are vital for the development of strong bones, such as vitamins D & K, and calcium & phosphorus. All of these nutrients benefit our skeleton mainly when absorbed together – and with spinach they all come as part of the same package.
This dish is also yummy with roasted pumpkin and/or griddled paneer. Just pop them in when you add the chopped tomatoes.
- 2 tsp groundnut oil
- 2 garlic cloves, finely chopped
- 1 small piece of ginger, peeled & finely chopped
- 1 red onion, peeled and finely chopped
- ½ tsp cumin seeds
- 1 tsp mustard seeds
- 1 green chilli, finely chopped (seeds removed)
- 1 tsp garamasala
- ¼ tsp ground cloves
- 100g grated coconut
- 240g tin chopped tomatoes
- 800g baby spinach leaves, washed
- 150g natural yoghurt or cottage cheese
1) Heat the oil in a non-stick pan, over a high heat. Add the cumin and mustard seeds and when they start to crackle, reduce the heat and add the garlic, ginger, green chilli, garamasala, cloves and onion. Cook for 3-4 minutes over a low heat, until the onion begins to soften.
2) Add the spinach and sauté in all the spices until it starts to wilt. Add the chopped tomatoes and grated coconut and bring to the boil, reduce the heat and simmer over a low heat for 15 minutes.
3) Stir in the yoghurt, and serve with brown rice.