Spinach Curry: Sri Lankan
In a traditional Sri Lankan dish, spinach curry is a delectable blend of tendril leaves (known as spinach or amaranth) cooked in a rich coconut milk base. This curry is infused with aromatic spices like cumin, mustard seeds and turmeric to create a flavorful and creamy dish that pairs perfectly with rice or flatbread.
Ingredients
- 9 fresh spinach
- 15 grams of freshly chopped, peeled ginger
- 3 cloves of garlic one roughly chopped and two finely minced
- Roughly chop one hot green chili pepper, or adjust to taste.
- ¾ cup water divided
- 3 tablespoons neutral oil sunflower, canola, vegetable, etc.
- 1 cinnamon stick
- 2 cloves
- 3 green cardamom pods
- ½ teaspoon cumin seeds
- 1 small onion diced
- 1 medium tomato diced
- 1 teaspoon garam masala
- ¼ teaspoon turmeric
- 1 can chickpeas drained and rinsed
- ¾ teaspoon salt or to taste
Instructions
- If you're using mature spinach, coarsely slice the leaves and remove the thick stems. When utilizing baby spinach, there's no need to prepare.
- Heat a medium-sized saucepan of water until it boils. After it reaches a boil, remove from the heat and add the spinach to blanch. It takes only approximately 30 seconds for baby spinach. A few minutes could be required for mature spinach. When it's brilliant green and sensitive, it's ready.
- Optional: Place the blanched spinach in a dish of cold water to preserve its vibrant green color. I usually just rinse it in a colander with cold water since I'm too lazy.
- Remove as much water as possible from the spinach and add it, the ginger, the chili pepper, and one clove of coarsely minced garlic to a food processor. Blend the spinach until it becomes puree, adding water as needed to start the machine moving. I used 60 ml, or ¼ cup, of water.
- In a saucepan, warm the oil over medium heat. Add the cumin, cardamom, cloves, and cinnamon once heated. Stirring constantly, fry for one to two minutes, or until the spices are aromatic and the cumin color begins to darken somewhat.
- Add the onion and sauté it until it becomes soft, then add the two minced garlic cloves and sauté them too. It's time to take out the cardamom pods, cloves, and cinnamon.
- Fry the tomato for three to four minutes, or until it becomes mushy. Using the back of a spoon, squish the tomato into a paste.
- To draw out the flavors, add the turmeric and garam masala and simmer for 30 seconds. When the raw ginger and garlic have cooked off, add the pureed spinach and simmer for one to two minutes.
- Add the chickpeas and as much water as needed to get the desired consistency. I add around ½ cup (120 ml) of sauce since I enjoy it a bit. Simmer until the chickpeas are thoroughly heated, about 2 minutes. If you would like more spice flavor, add extra garam masala and salt.