Red Spinach Curry — Cheera Curry

You all know that I am a totally, totally amateur photographer, right? But I love to learn. Sometimes I get carried away and have way too much fun with the camera. Today was one such day—I clicked too many pictures. I was so bewitched by the color of the spinach and the vivid pink of the final dish. Not sure if the results are successful—you be the judge. But I do hope that you don’t mind. Thanks!

Did you know that the function of the brain slows down with age? Oh yeah. So it’s all the more important to include spinach in your diet. Because, as per studies, spinach may slow down the decline in brain function due to age. Besides, spinach is a nutrient dense food. It is loaded with antioxidants and is a rich source of iron, vitamin A and C.

 

Thankfully, my family loves this ingredient. I have different recipes for cooking spinach, but I like this easy and very simple recipe a tad more than the rest. A totally delicious preparation, trust me. Feel free to substitute green spinach for red.

Red Spinach Curry — Cheera Curry

Ingredients
Serves 3
prep+cooking: 15 min

1 small bundle red spinach, cleaned and trimmed

20 small shallots

3 garlic cloves

6 dry red chilies

2 tablespoon oil

1/3 cup (80 ml) coconut milk (I used unsweetened canned milk)

Directions

Pluck the leaves from the spinach bundle and rinse well in several changes of water, and then drain. The leaves are used whole in this recipe.

Crush shallots, garlic and chilies using a mortar and pestle.

Tip the crushed ingredients into a deep non-stick pan with the oil. Saute for 2-3 minutes, over medium-low heat, until the shallots become translucent. Turn down heat and add the spinach leaves. Cover and leave to wilt for a minute or two, stirring just once. Then open lid, toss well, and season. Stir in the coconut milk and simmer for 2 minutes. 

Voila, the tasty curry is ready! Serve with steamed rice.

Note: You can also make this easy, simple, yummy dish with green spinach.