Spicy Spinach Curry
Today we are making a spinach curry that is fiery and that makes the most of a variety of spices, chilies and peppers, as well as additional vegetables like carrots, tomatoes, cauliflower and potato.
This is sure to be a hit with fans of spicy food and it is also vegetarian if you use vegetable bouillon.
1 teaspoon cayenne pepper
1 tablespoon turmeric powder
1 tablespoon Jamaican curry powder
1/2 teaspoon black pepper
salt to taste
1 teaspoon garlic powder
1 tablespoon chopped ginger
1 teaspoon vinegar
1 cup mung bean / red lentil mash
1 red onion, diced
1 cup small cherry or grape tomatoes
3 cups spinach
1 potato cut into chunks
1 sliced carrot
1/2 cup of cauliflower, chopped
2 bird's eye chilies chopped
1 unseeded jalapeno chopped
1 tablespoon coconut oil, olive or other cooking oil.
1 chicken or vegetable bouillon cube
1 tablespoon Buffalo-style wing sauce
1/2 cup water
Heat the oil in a large saucepan and add the turmeric, curry powder and cayenne, cooking for a couple of minutes stirring constantly. Add a little water if its gets too smoky.
Add the onion to the spices and oil in the pan and sauté until soft, about 5 minutes.
Add the mashed lentil/mung bean and combine while cooking.
Add enough water while stirring to create a thick gravy.
Add the cauliflower. potato, chilies, jalapeno, tomatoes and carrot and mix all together adding the 1/2 cup of water. Add the bouillon cube, garlic powder, salt and pepper and stir.
Allow to simmer half covered gently for 20 to 30 minutes adding a bit of water at times to maintain a looser consistency.
Add the vinegar and wing sauce and simmer another 5 minutes.
Finally stir in the spinach and simmer for 2 minutes.
This delightfully flavourful and spicy curry is best served over hot rice or with toasted naan, or pita bread.
(This recipe was originally posted on The Left Chapter blog in January, 2020)