Day 294: Spinach Curry ♥

Today's Vegetable Recipe: Fresh spinach quick-cooked with onion, garlic, mustard seed & cumin. Weight Watchers 1 point. Low-carb. Vegan.

~ recipe & photo updated in 2008 ~

2005: What an easy, healthful and unexpectedly delicious vegetarian supper! (Or of course, if preferred, vegetable side dish.) The recipe is inspired by Indian- and vegetarian-cuisine food blogger Mahanandi, whose simple vegetable dishes capture my culinary imagination.

And, hey! in one dish, I've made a good start on two of my 2006 food resolutions. Not bad, eh? The hardest of those resolutions -- the one that always created a bad case of FUD (fear, uncertainty and doubt) -- is hot peppers. But my fridge is now home to a pound of tiny Thai peppers, a couple hundred of them. I used two of those tiny little green guys tonight -- it's a start, yes! -- especially because I loved the underlying subtle heat, even if next time I'd probably use one pepper, not two.

2008: Once again, this easy spinach recipe was a big hit. I didn't have any chilis on hand so used Thai green curry paste. Next time, I'd definitely use chilis. The dish looks prettier if there's time to slice off the spinach stems.

~ more spinach recipes ~
~ more curry recipes ~

See Mahanandi's recipe
Hands-on time: 15 minutes
Time to table: 15 minutes
Serves 2 (with rice or beans or lentils or bread) as a main dish, 4 as a side dish

1 teaspoon peanut oil
1/2 teaspoon mustard seed
1/2 teaspoon cumin seed
2 teaspoons minced garlic (from a jar, or 2 cloves, minced)

1 onion, chopped
1 Thai chili, chopped fine (Mahanandi uses 2 green chilis)
9 ounces fresh spinach

1 teaspoon coconut powder (this seems to be unsweetened coconut, somewhat finely ground)
Turmeric to taste
Salt to taste

Heat the oil in a large, deep skillet over MEDIUM HIGH. Add the mustard seed, cumin seed and cook til the mustard begins to pop. Add the garlic and cook a minute. Add the onion and chili, stir to coat well with the oil and to incorporate the seeds, cook til onion is soft. [2008: I added a couple of splashes of water to what was an essentially 'dry' skillet.] Add the spinach, in batches if necessary for room as it wilts. Cover, reduce heat to MEDIUM and let cook for about 5 minutes. Stir in the coconut powder, turmeric and salt. Uncover and cook another 5 minutes. Serve and enjoy!

Serving Two: 94 Cal (27% from Fat, 19% from Protein, 54% from Carb); 5 g Protein; 3 g Tot Fat; 1 g Sat Fat; 14 g Carb; 4 g Fiber; NETCARB 10; 159 mg Calcium; 4 mg Iron; 105 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point

Serving Four: 47 Cal (27% from Fat, 19% from Protein, 54% from Carb); 2 g Protein; 2 g Tot Fat; 0 g Sat Fat; 7 g Carb; 2 g Fiber; NETCARB5; 79 mg Calcium; 2 mg Iron; 52 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point

(c) Copyright 2006 Kitchen Parade
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I wish I'd present a recipe like you, Alanna. What a clear, lucid style of writing a recipe.

    I'm glad that you enjoyed the recipe. If you want, you can also add peas or chickpeas to make it a more substantial meal. I added black chick peas(avialable in Indian grocery shops).

    Yes, that's unsweetened coconut powder. Again avialble at a very low price in Indian grocery shops.

    Thanks for trying out this recipe and featuring it in your great blog.

  2. What a wonderful blog you have. As a long time vegetarian, I really appreciate a beautifully done vegetarian blog such as yours.
    Good Job!!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna