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Spinach and Spring Onion Curry

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

Spinach and spring onion curry

Spinach and spring onion curry

Deep-Green Spinach and Spring Onion Side Dish

This curry is very healthy due to the many nutrient-rich veggies in it:

  • Spinach is a good source of nutrients. It is rich in calcium, manganese, copper, iron, dietary fiber, magnesium, folate, and vitamins C, E, and K.
  • Spring onions are low in sodium and very low in saturated fat and cholesterol. They are also a good source of dietary fiber and vitamins.

To make this curry deep green, cook the veggies in an open pan. Covering the pan may make the curry less green. Serve this simple, yummy curry with any type of flatbread or plain rice.

Now, let me share the detailed recipe with you.

Cooking the veggies in an open pan preserves the deep green color.

Cooking the veggies in an open pan preserves the deep green color.

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

Serves three people

Ingredients

  • 4 bowls spinach, washed, roughly chopped
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1 cup spring onions, finely chopped
  • 2 teaspoons oil
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon coriander powder
  • 1/2 teaspoon split chickpea or gram dal
  • 1/2 teaspoon white lentils
  • 1/4 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1 dry red chili, broken
  • 1/4 teaspoon salt, or to taste

Instructions

  1. Wash spinach and then roughly chop.
  2. Heat oil in a deep-bottomed pan. Throw in the mustard seeds. Let them crackle. Add split chickpeas, white lentils, cumin seeds, and broken dry red chilies.
  3. Saute on low heat till the lentils turn golden brown.
  4. Add spring onions. Stir-cook on high heat for 3 minutes. Add some salt. Mix well.
  5. Add chopped onions. Saute till they become translucent.
  6. Throw in the chopped tomatoes. Stir-cook till they become a bit mushy.
  7. Add chopped spinach. Stir-cook for 5 to 6 minutes or till they become tender. Don't cover the pan. Cooking spinach in an open pan helps to retain its deep green color.
  8. Throw in the red chili powder and coriander powder. Stir the mix very well.
  9. Add 2 cups of water. Let the mix come to a boil. Reduce the heat. Simmer it until the texture becomes soft. Add remaining salt. Stir well. Turn off the stove.
  10. The curry is ready to serve. Dunk any type of flatbread, chapati, or roti in this yummy curry and enjoy eating!

Comments

ShailaSheshadri (author) from Bengaluru on December 13, 2017:

Thanks for your advice. Yeah, adding black eyed peas can be a great idea. But, this curry tastes yummy in its own way even without that. Try this simple curry once.

Wesman Todd Shaw from Kaufman, Texas on December 13, 2017:

Looks quite lovely. I very much like to eat something just so, but I tend to add some black eye'd peas into the mix.

Dadgummit, just realized New Year's Eve is near, and I was at the grocery yesterday, and failed to purchase black eye'd peas.

Oh, and if you love red pepper sauces, as I do, that dish of yours takes to things like Tabasco, or milder things like Tapatio, like butter takes to bread! :)

Cheers!