This is my daughter Leanna’s favourite dish. And I love to make it for two reasons. First of all, it is incredibly healthy. Spinach is dense in so many vitamins and minerals and loaded with flavonoids which act as antioxidants and protect your body from damage caused by free radicals. Of course there are the health benefits from the lycopene found in cooked tomatoes. There are studies that show that people who have diets rich in lycopene have a lower chance of certain types of cancers. This recipe also calls for turmeric, which contains curcumin. Curcumin is a strong antioxidant and has powerful anti-inflammatory effects on the body. I really can’t say enough about how healthy this curry is.
The second reason why I love to make this dish for my family is that it is so easy to make. If you are new to making curry and want to try something really simple, this spinach curry is your best bet.
A couple of tips: The recipe calls for crushed ginger and garlic. I would highly recommend that you do not use the bottled pre-crushed variety. It just doesn’t taste right. I just use a super fine grater and grate the ginger and garlic. It doesn’t take much longer and tastes way better. Another important thing to remember is to not add the coconut milk until the last two minutes of cooking. If coconut milk is cooked too much it will curdle, which will make your curry look pretty gross! So remember, add the coconut milk last. You do want it to cook for just a couple of minutes however, since it will break down into oil and add flavour to the dish.
I hope you enjoy this recipe and I would love to hear from you in the comments below.