Recipe Spinach & Almond Curry
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Freshly Picked
Easy peasy
Comfort food
Lazy dinners
Main meals
This plant-based take on the traditional north Indian staple palak paneer is accentuated by the toasted almonds and a creamy almond feta. Perfect on its own, or with a sampling platter of north Indian curries!
You will need
Serves 2
- 80ml light extra virgin olive oil
- 1 brown onion, sliced
- 1 thumb’s worth of ginger, peeled and roughly chopped
- 2–3 garlic cloves, roughly chopped
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground fenugreek
- 2 bags of baby spinach, washed and spun
- 1 teaspoon salt flakes
- 200g baked almond feta
To serve
- Basmati rice
- 1/2 cup flaked almonds
- Coriander, roughly chopped
Recipe: Alice Zaslavsky
Directions
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Step 1
Cook rice according to packet instructions (I prefer the stove-top absorption method best).
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Step 2
In a large, heavy-bottomed flat casserole dish or heavy-based saucepan, heat a tablespoon of olive oil and pop in the onion and ginger. Stir a bit, cover with the lid, and turn the heat down low. Allow the onion to sweat away for 8–10 minutes.
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Step 3
In the meantime, heat a small pan until smoking. Turn it off, add the flaked almonds and toss about a little. Leave to colour (the residual heat is just enough to toast them perfectly!).
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Step 4
Once the onion has softened, add garlic, salt and spices and stir until fragrant. Then pop the spinach leaves on top, stir and cover with the lid for 4–5 minutes on low heat.
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Step 5
Once the spinach has wilted down, transfer everything to a blender and blitz. Pour the rest of the olive oil (or oil from the feta jar) — about 60ml — slowly into the mixture; it will emulsify and become a creamy gravy.
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Step 6
Add the gravy back to the pan, and gently stir. Add your chunks of almond feta to the pan and warm through with the residual heat.
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Step 7
Serve over basmati rice, top with the toasted almonds, and garnish with coriander.
Recipe: Alice Zaslavsky
