Your tummy will thank you…
We’re all about healthy food that tastes insane. This wholesome vegetarian meal is fragrant and aids digestion. This recipe for creamed spinach with paneer is from Damyanti Gajjar’s book Conscious Cuisine.
What You Need
1kg spinach or Swiss chard,
washed, stalks removed
and finely chopped
Sea salt flakes
½ tsp turmeric
1 large onion, chopped
1 tbsp ghee or oil
2 tbsp Greek-style yoghurt
½ cup paneer or ricotta cheese
For the curry paste:
½ tsp fresh ginger,
1 green chilli, finely sliced
4 garlic cloves
2 tbsp cashew nuts, chopped
1 tsp fennel seeds, dry roasted
1/ Place the spinach in a large pot with half a cup of water and steam until cooked (about six minutes).
2/ Remove from the heat, drain and process in a food processor until smooth. Season with salt and add the turmeric.
3/ Process ginger, chilli, garlic, cashew nuts and roasted fennel seeds in a food processor until it resembles a smooth paste.
4/ Warm ghee or oil in a wide saucepan over medium heat. Add the onion and cook until softened but without colour.
5/ Add the curry paste and cook for about a minute, stirring. Then add the spinach and warm through.
6/ Remove from the heat and stir through the yoghurt and crumbled paneer.
Serves 4 to 6. Per 326g serving: 502kJ, 5g fat (1g sat), 210mg sodium, 14g carbs, 6g fibre, 4g sugars, 9g protein
NOTE: Although we’ve used two tablespoons of cashew nuts, Damyanti’s original recipe uses one tablespoon of fresh or desiccated coconut and one tablespoon of cashew nuts.
Tip: When combined with wholewheat basmati rice, this iron-rich spinach dish – not forgetting the calcium in the paneer – makes for a highly nutritious supper.