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

Serves 4

Total 30 min

Prep 10 min

Cook 20 min

Easy

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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.

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

Storecupboard:

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

Essential kit

You will need: a pestle and mortar.

Method

To make up the ground roasted cumin from scratch, pop the cumin seeds into a small frying pan and toast for 1–2 minutes over a medium to low heat until aromatic. Tip into a pestle and mortar and grind until fine.

Heat the oil in a large saucepan and add the onion. Fry over a medium heat, stirring occasionally, for 10 minutes until golden brown, then add the ginger and garlic. Cook for a further 2–3 minutes.

Reduce the heat to low, then add the ground roasted cumin and chilli powder. Stir-fry for a minute, then add the cherry tomatoes and cook for 5 minutes, stirring occasionally, until just softened.

Stir in the spinach (you can do this in two batches) and cook until just wilted. Turn off the heat, then taste and add salt as needed. Squeeze over the lemon juice and serve hot with rice.

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