Quick sautéed spinach with dill

Quick sautéed spinach with dill

By
From
I Love Curry
Serves
4
Photographer
Jonathan Gregson

A delicious, easy accompaniment to any curry, the dill adds a lovely flavour but you can leave it out if you prefer.

Ingredients

Quantity Ingredient
400g baby spinach, washed
1 tablespoon vegetable oil
20g butter
1/2 small onion, chopped
4 fat garlic cloves, finely chopped
6 baby tomatoes, halved
1/2 good teaspoon ground cumin
1/2 good teaspoon ground coriander
generous pinch freshly ground black pepper
1/8 teaspoon turmeric
salt, to taste
1 tablespoon chopped dill
1 teaspoon lemon juice, or to taste

Method

  1. Steam or boil the spinach until wilted. When cool enough to handle, squeeze out the excess water.
  2. Heat the oil and butter in a sauté pan. Add the onion and cook for a few minutes, or until softened. Add the garlic and cook gently for another minute or so, until just cooked but not coloured. Add the spinach and tomatoes, spices and seasoning. Stir-fry for five minutes, without adding any water.
  3. Finish with the dill and lemon juice, and serve.
Tags:
curry
India
Indian
Asian
I
Love
Curry
Anjum
Anand
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