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Nutrition: per serving

  • kcal103
  • fat7g
  • saturates1g
  • carbs5g
  • sugars0g
  • fibre4g
  • protein5g
  • salt0.51g
    low
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Method

  • step 1

    Heat 2 tbsp of the oil in your largest pan, sprinkle in the cumin seeds and let them crackle for a few seconds. Add the chopped onion and the mushrooms and cook for 10 minutes, stirring frequently, until the onion has softened and is starting to turn golden.

  • step 2

    Sprinkle in the garam masala, add the garlic, ginger and chilli and stir to mix, then throw in a bag of spinach. Cover and cook for just a minute or two until the spinach has wilted and there is room in the pan for another. Repeat until all the spinach has wilted, then season with salt. Remove with a slotted spoon to a warm serving dish and keep warm.

  • step 3

    Fry the onion slices slowly with the turmeric in the remaining oil until the onion is golden brown. Serve the spinach hot, sprinkled with the onions.

RECIPE TIPS
WITH FROZEN SPINACH

A 450g/1lb bag of frozen leaf spinach works just as well. Defrost it first and squeeze out as much water as possible, then add it to the onion and heat through.

Recipe from Good Food magazine, March 2003

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Comments, questions and tips (7)

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Overall rating

A star rating of 4.6 out of 5.5 ratings

Lufalco10

tip

Frozen spinach worked really well!

Lufalco10

Delicious! I ate half of the portion and a main healthy meal and will definitely do it again!

catie74

This is great. I often make it as a thali selection. Very addictive so serve the lot for 4.

rhianthomas1984

A star rating of 4 out of 5.

This was a really nice dish. I used normal mushrooms (as that's all i had) and served it with chilli and garlic roast chicken. Full of flavour and low in calories, perfect!

rack-of-ribs

made this for the Girls with veggie curry-really yummy. I had trouble with the golden onions, I burnt them!! still tasty though.

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