Serves
2 People
Cooking Time
15 minutes
Season
Summer
Winter
Autumn
Spring
Dietary
Vegan
Vegetarian
Gluten Free
Turn your greens into a tasty lunch by adding chickpeas and pitta bread.
Ingredients:
- 250g spinach, washed
- oil for frying
- 1 onion, finely diced
- 2 garlic cloves, finely chopped
- 1 tsp black mustard seeds
- 1 tsp cumin seeds, toasted and ground, or just use ground
- approx. 300-400g plain yoghurt
- cayenne
- 1 lemon
- salt and pepper
Method:
1. Boil, steam or microwave the spinach for 1-2 mins, until wilted. Drain, run it under cold water to cool, squeeze out excess moisture and chop it up.
2. Heat 1 tbsp oil in a frying pan. Gently fry the onion for 10 mins, stirring often.
3. Add the garlic, mustard seeds and cumin. Cook for 2 mins.
4. Stir in the spinach. Add enough yoghurt until it becomes a thick, creamy mixture.
5. Season with cayenne, lemon juice, salt and pepper, all to taste.
