Spinach And Tomato Curry Recipe

About this recipe

A hearty and flavorful dinner dish featuring tender beef, fresh spinach, and aromatic spices simmered in a creamy coconut milk sauce. Perfect for those seeking a satisfying kosher meal.

Ingredients

• 600G Picard Organic Spinach Leaves
• 100 G Jumbo Garlic 100g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 215G Gran Luchito Roasted Sliced Serrano Green Chillies For Fajita & Taco
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 1 Kg Ktc Pure Butter Ghee 1 Kg
• 35G Mill & Mortar Organic Whole Cloves, 35G
• 100 G Rajah Garam Masala
• 100 G East End Ground Coriander
• - Chilli Powder Rajah
• 100 G Saras Turmeric Haldi Powder
• 37G Schwartz Ground Cumin Jar
• 12.5 Kg Top-Op Cooking Salt 12.5kg
• - Sunita Lemon Juice Organic

Instructions

1. 1. Heat 2 tablespoons of ghee in a large saucepan over medium heat.
2. 2. Stir in 2 minced garlic cloves and 1 finely chopped onion, cooking until softened, about 5 minutes.
3. 3. Add 2 finely chopped serrano peppers and cook for another 3 minutes.
4. 4. Season with 2 whole cloves, 1 teaspoon garam masala, 1 teaspoon ground coriander, 1/2 teaspoon chile powder, 1 teaspoon turmeric, and 1 1/2 teaspoons ground cumin. Cook for 2 to 3 minutes to release the flavors.
5. 5. Add 1 teaspoon salt and cook for 3 minutes to combine the flavors.
6. 6. Stir in 1 cup diced tomatoes, 2/3 cup double cream, and 1 cup fresh spinach leaves.
7. 7. Bring the mixture to a simmer, cover, and cook for 20 minutes, stirring occasionally.
8. 8. Uncover, stir in 1 teaspoon lemon juice, and cook for 10 more minutes, stirring frequently, until the sauce has thickened.
9. 9. Serve hot with your choice of rice or bread.