Spinach curry with almonds

Serve this vibrant green curry as a main course, or as part of a feast of many dishes.

Spinach and almond curry. Credit: Freshly Picked with Simon Toohey

• serves

  2

• difficulty

  Easy

Ingredients

• 80 ml light extra virgin olive oil
• 1 brown onion, sliced
• 1 thumb’s worth of ginger, peeled and roughly chopped
• 2-3 garlic cloves, roughly chopped
• 1 tsp salt flakes
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground fenugreek
• 2 bags baby spinach, washed and spun
• ½ cup flaked almonds
• 200 g baked almond feta (see Note)

To serve

• Basmati rice
• Coriander, roughly chopped

Serves: 2 for a main or 4 for a lighter meal.

Instructions

1. Cook rice according to packet instructions (I prefer the stove-top absorption method best).
2. In a large, heavy-bottomed flat casserole dish or heavy-based saucepan, heat a tablespoon of the olive oil and pop in the diced onion and ginger. Stir about, cover with the lid, and turn the heat down low. Allow the onion to sweat away for 8-10 minutes.
3. Once the onion has softened, add garlic, salt and spices and stir until fragrant.
4. Pop the spinach leaves on top, stir and cover. Cook with the lid on for 4-5 minutes on low heat.
5. Once the spinach has wilted, transfer everything to a blender and blitz. Pour the rest of the olive oil or any oil from the feta jar (about 60 ml) in slowly to emulsify and become a creamy gravy.
6. Meanwhile, heat a small pan until smoking. Turn it off, add the flaked almonds and toss about a little. Leave to colour (the residual heat is enough).
7. Add the gravy back to the pan, and gently stir. Arrange your bits of almond feta om the pan and warm through with the residual heat.
8. Serve on basmati rice, topped with the toasted flaked almonds.

 

Note

Vegan baked almond feta is available from specialist retailers.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.