Creamy Vegan Spinach Curry Recipe

About this recipe

A rich and flavorful spinach curry made with aromatic spices, creamy peanut butter, and fresh basil. Perfect for a satisfying vegan dinner.

Ingredients

• 395G D'Aucy Chopped Spinach
• - Nearly Naked Veg Basil 100g
• 100 G Jumbo Garlic 100g
• 400G White Pearl Chopped Tomatoes In Tomato Juice 400g
• - Whole Earth Smooth Peanut Butter
• 900G Crespo Pitted Black Olives
• 100 G Rajah Garam Masala
• - Mccormick Cumin Powder
• - Natco Ground Cinnamon 100g
• - Jalpur Coriander Powder Dhana Powder
• - Ktc Vegetable Oil
• - Jalpur Curry Powder

Instructions

1. 1. Heat 2 tablespoons of oil in a large pan over medium heat.
2. 2. Add 1/2 teaspoon curry powder, 1/4 teaspoon garam masala, 1/2 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground coriander to the pan. Toast the spices lightly for 1-2 minutes until fragrant.
3. 3. Stir in 3 cups of chopped spinach and 2 minced garlic cloves. Cook for 5 minutes, stirring occasionally, until the spinach is wilted.
4. 4. Add 1 cup of chopped tomatoes, 3 tablespoons of peanut butter, and 2 tablespoons of black olives to the pan. Mix well to combine.
5. 5. Reduce the heat to low and let the curry simmer for 15 minutes, stirring occasionally to prevent sticking.
6. 6. Serve the creamy spinach curry over a bed of cooked brown organic rice for a wholesome and delicious dinner.