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Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Spend some time being a vegan; with a simple, yet flavoursome dish worthy of being a main dish...

 0.33 cup Vegetable Oil
 1 Large Chopped Onion
 1.50 tsp Fine Sea Salt
 3 tbsp Freshly Minced Garlic
 1 tbsp Freshly Minced Ginger
 1 tsp Ground Coriander
 1.50 tsp Ground Cumin
 1 tsp Garam Masala
 0.50 tsp Kashmiri Red Chilli Powder
 1 tsp Coriander Seeds
 300 g Chopped Spinach
 1 Punnet Picollo Tomatos
 23 tbsp Anchor Butter

In a medium wok/ karahi over medium heat, add oil.


Once hot, add onions and salt and saute until completely disintegrated. You can use small tablespoons of water to help this process. This takes 10-12 minutes.


The texture should be translucent with a slight golden hue. Add ginger and garlic. Stir for another 5 minutes.


Time to add those spices: turmeric, cumin, garam masala, coriander seeds and chilli powder. Mix the spices until the raw smell has cooked off for another 5 minutes. To prevent burning add 2tbsp of water.


Next goes in the spinach. Spinach cooks very quickly. Spinach wilts very quickly. This should take 5-8 mins.


Once wilted the spinach is ready. Time to add those deliciously sweet piccolo tomatoes. Put the lid on, together with the slit green chillis and cook for no longer than 5mins. Green chillis are optional, but you may want to skip them if the children are eating.


Finally your dish is done. Turn the heat off. But it won't be complete without butter. Serve hot with butter. Serve with fresh, hot roti or fresh, white basmati rice.

Nutrition Facts

Servings 0