Using the same method of caramelising the onions quickly for ‘French Onion Soup’ and frozen Spinach, you can make this curry very easily. If you don’t enjoy Coriander, just add more Spinach or other green vegetables such as Kale. The green beans in the photo are Edamame (young soy beans) for the crunchy texture. You can add cooked chickpeas instead.
Frozen Chopped Spinach 250 to 300g *thawed
Coriander 1 bunch *about 100g *finely chopped
Large Onions 2 to 3 *thinly sliced
Canola Oil 2 to 3 tablespoons
Garlic 1 to 2 cloves *grated
Ginger 1 small piece *grated
Ripe Tomato 1 *diced
Curry Powder 2 to 3 teaspoons
Garam Masala 1/2 teaspoon *optional
Hot Chilli Powder *as required if you like it hot
Salt 1/2 teaspoon *You might need extra 1/4 to 1/2 teaspoon depending on the saltiness of the stock.
Vegetable Stock OR Chicken Stock 1 cup *250ml
Edamame OR Cooked Chickpeas 1 cup
Freshly Cooked Rice 4 servings
Spinach and Coriander need to be finely chopped, OR process them together into paste using a food processor or blender.
Place Onion and Oil in a large heat-proof bowl and cover with a large plate. Heat for 3 minutes, mix, and heat 2 more minutes. Mix and heat extra 2 more minutes.
Carefully transfer the onion to a large sauce pan or a pot, cook over medium heat, stirring occasionally, turn down the heat if needed, until caramelised and browned.
Add Garlic, Ginger, Tomato, all spices and Salt, and cook, stirring, until Tomato is softened.
Add the Stock and Edamame (or Chickpeas) and bring to the boil. Simmer for 10 minutes, stirring occasionally. Taste the saltiness. Depending on the saltiness of the stock that you use, you might need extra salt.
Serve with freshly cooked Basmati Rice or rice of your choice.