WebCook the onion over medium heat, stirring, for 5 minutes until softened. Add the curry powder, turmeric, salt, garlic, ginger and chilli. Sauté for a couple of minutes …
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WebPreparation. Fry the onion and garlic in a little oil for 3 minutes. Add all of the spices, the salt, the ginger and cook for a further 2 minutes. Add the tomatoes, the lentils …
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WebIt's a perfect recipe for the whole family. Ingredients 500g (17.5oz) of peeled, cubed butternut squash 1 medium onion, finely diced 2 cloves of garlic, minced 1 …
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This simple potato and spinach curry is not only vegan and low in calories but its exceptionally tasty, easy to make and ready to serve on your dinner table in less than one hour. Potato and spinach curry is also more traditionally known as Sag Aloo or Aloo Palak. Whatever you want to call it, it’s one of the most popular vegetarian Indian recipes.
Boil the potatoes with some salt. Alternately, you can leave the potatoes raw and cook them alongside the spinach (more traditional). Sauté the onion, then add the garlic, ginger, and green chili pepper. Stir in the the tomatoes, spices, and salt. Add the spinach and stir-fry to reduce down.
Toss in the boiled potatoes and stir to coat. Sprinkle in a bit of lime or lemon and serve hot. Leaving the pan uncovered ensures that the spinach retains its vibrant green color, taste, and nutrients. If the spinach needs to cook further, lower the heat, add water, and cover to cook until it no longer has a raw taste.
Raise the heat to high and add the spinach. Stir-fry it until it loses its moisture, about 10 minutes. Add water as needed to prevent the spinach from sticking to the bottom. If you feel that it still isn't cooked, add 1/4 cup of water, cover, and cook on low-medium heat for an additional 5 minutes.