Spinach Cilantro Curry

 

  • 1/2 tablespoon olive oil
  • 1/2 teaspoon cumin seeds
  • 1 small green jalapeño, minced
  • 1 small piece of ginger, thinly sliced
  • 1 large bunch of spinach, washed, stemmed and chopped
  • 1/2 cup cilantro leaves, washed and chopped
  • 1/2 teaspoon salt
  • 1 tablespoons of coconut milk (or to taste)

Heat the olive oil on a medium frying pan over medium-high heat. When the oil is hot, fry the cumin seeds for about 1 minute. Add jalapeño and ginger and fry for about 2-3 minutes, or until the ginger turns light brown.

Add the spinach, mix well and cook for 3-4 minutes, or until it becomes soft and lose its moisture. Remove the pan from the heat and let it cool for 10 minutes.

Add the cooled spinach to a food processor, together with all the other ingredients. Process on high until the spinach is well incorporated with the spices and form a smooth paste. If you want, you can ddd water or more coconut milk to get to desired consistency, just make sure not to add too much coconut milk as to overpower the other flavors (I did mine with 1 1/2 tablespoons).

Spinach-Cilantro-Curry
 

Adapted from the Full Circle Farm Weekly Farms Notes.

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