Padmini’s Tomato, Onion and Spinach Curry

Name: Rukmini Iyer Tomato, Onion & Spinach Curry Recipe | Easy Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 red or white onion, thinly sliced; 2½ inches ginger, grated; 2 cloves of garlic, grated; 275g cherry tomatoes on the vine, halved; 300g baby spinach; ½ lemon, juice only; 2 tsp cumin seeds, roasted and ground (see method); 2 tbsp neutral or olive oil; 1 tsp mild chilli powder; sea salt flakes, to taste

by Rukmini Iyer from India Express: Simple and Delicious Recipes for Every Day

A nutritious tomato and spinach one-pot curry, perfect for time-pressed cooks looking to add a new dish to the midweek meal repertoire.

Vegetarian
Vegan
Dairy-Free
Gluten-Free
One Pot
Quick

Vegetarian Vegan Dairy-Free Gluten-Free One Pot Quick

Introduction from Rukmini Iyer

My sister Padmini used to make this dish when we were flatmates – it’s a lovely way to get a couple of your five-a-day in. The ground roasted cumin does the heavy lifting in this very lightly spiced dish, so it’s well worth toasting some cumin seeds for this and for any other recipes that call for it.