Spinach curry takes fresh greens and turns them into sauce. Other mild greens and herbs can also be mixed in. I’ve used kale, epazote and cilantro. Spinach curry can also be combined with other vegetables, such as potato.
Green curries are alternative to other red (tomato) and yellow (turmeric root) curries.
- 1 bunch (8 oz) spinach (200 g, may substitute kale)
- 1 onion, cut half
- 3 tbsp curry paste (ginger, garlic, turmeric, chili, lime)
- 1/2 tsp salt
- 1 lime, juice
Pressure cook spinach and onion with 1/2 cup water 3 min. Blend onion, 1/2 spinach and cooking water. Cut reserved spinach.
In pot simmer curry paste, blended greens, reserved greens.
Add salt and lime juice to taste.