- Red chard (use baby/young spinach leaves if not available)
- 80g beetroot cut into julienne strips
- 1tsp coriander seeds
- 1 roughly milled whole dried red chilli
- 2tsp chopped garlic
- ½tsp turmeric
- ½tsp salt
- 30g red-skinned unsalted peanuts
- 1tbsp vegetable oil
- 1 medium onion
- 2 finely chopped tomatoes
Cook the coriander seeds and the whole chilli for a few minutes, either in a wok or in the oven. Crush them using a pestle and mortar and set aside. Roast the peanuts separately and when cooled crush them a little and blow away the excess skin shells, then set aside. Heat the oil in a deep pan or wok and add the crushed chilli and coriander. Sizzle for 1 minute, add the chopped garlic and onions and cook for five to six minutes until golden brown. Add the turmeric, salt and tomatoes and stir, then add the beetroot. Gently fold the spinach into the onion and spice mixture, turning it over to take heat from the base of the pan, but be careful not to over-cook or allow the moisture to be released. Just as the spinach is beginning to wilt, remove from the heat. Sprinkle the peanuts over, toss gently and serve immediately.
This recipe was provided by food scientist Kumud Gandhi. You can take one of her cookery classes at The Saffron House’s Cooking Academy.
Looking for a meatier curry? Then try this chicken masala. Also incredibly low in fat.
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