Garlic Spinach Curry Recipes

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SPINACH CURRY



Spinach Curry image

I make this once a week. A quick lunch vegetable. It really tastes good. It is very similar to other vegetables I cooks, so bear with me. Please adjust the spices to your liking

Provided by Sana7149

Categories     Asian

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 12

2 cups spinach, cooked
1 teaspoon garlic, grated
1 teaspoon ginger, grated
1 -2 green chili
1/2 teaspoon garam masala
1/2 cup chopped onion
1/2 teaspoon thymol seeds (optional)
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1 teaspoon oil
salt

Steps:

  • Heat the oil.
  • Add the thymol seeds (ajwain in hindi).
  • Add the ginger, garlic and onions.
  • When the onions get soft, add the spinach.
  • Add all the spices and salt.
  • ** I microwave my spinach for about 8 minutes. Cook the spinach to the doneness level you like.
  • ** Variations - I sometimes add boiled potatoes, tomatoes or yogurt to this. All the variations taste good :)
  • ** Another variation - If you want sort of a gravy add some water mixed with corn starch and add alongwith the spinach.

Nutrition Facts : Calories 62.1, Fat 2.7, SaturatedFat 0.4, Sodium 28.4, Carbohydrate 9, Fiber 1.9, Sugar 3.1, Protein 2

GARLIC SPINACH



Garlic Spinach image

All the green flavor you love with tasty garlicky goodness.

Provided by Danni

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 4

Number Of Ingredients 5

1 tablespoon unsalted butter
6 cloves garlic, thinly sliced
2 (10 ounce) bags fresh spinach
1 teaspoon garlic salt
½ lemon, juiced

Steps:

  • Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.

Nutrition Facts : Calories 65.5 calories, Carbohydrate 6.8 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 586.4 mg, Sugar 0.6 g

"CREAMY" SPINACH CURRY



This recipe recalls the popular Indian dish saag paneer. Its use of tofu instead of paneer, an Indian cheese, makes it lighter and more convenient.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 45m

Number Of Ingredients 10

2 tablespoons safflower oil
1 large onion, chopped
4 garlic cloves, sliced
1 1/2 teaspoons garam masala
14 1/2 ounces vegetable broth
6 bunches flat-leaf spinach (about 3 pounds), trimmed, washed, and chopped
Coarse salt and ground pepper
1 package (12 1/2 ounces) extra-firm tofu, drained and cut into small cubes
1/2 cup whole-milk Greek yogurt
Cooked brown rice, for serving

Steps:

  • In a Dutch oven or large pot, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 5 to 7 minutes. Add garam masala; cook, stirring, until fragrant, about 1 minute.
  • Add broth; bring to a boil. In batches, fill skillet with spinach; cook until wilted, adding more spinach as room becomes available, 2 to 3 minutes; season generously with salt and pepper.
  • Reduce heat to medium-low; simmer spinach until soft and liquid is mostly evaporated, about 30 minutes. Remove from heat and gently stir in tofu and yogurt; serve over rice.

GARLIC CURRY CHICKEN & SPINACH



Garlic Curry Chicken & Spinach image

This one sounds so good to me but I haven't made it yet. I found it on a recipe card at Shop Rite and this is what is written about it: "Coconut milk adds a unique flavor to this chicken dish. Strips of fresh spinach are stirred in at the last minute for a nutritious meal." This is considered an easy recipe on the card. Serve with white rice.

Provided by Oolala

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 lb boneless skinless chicken breast, cut into 1-inch wide strips
2 garlic cloves, minced
1 teaspoon curry powder
1 cup coconut milk or 3/4 cup whipping cream
6 cups fresh spinach, cut into strips
salt, to taste
pepper, to taste

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat until very hot but not smoking.
  • Add chicken and cook and stir about 4-6 minutes or until browned.
  • Add garlic and curry and cook, stirring, about 30 seconds.
  • Stir in coconut milk; reduce heat to medium-low. Cook 3-4 minutes or until chicken is thoroughly cooked.
  • Add spinach; toss and mix to wilt spinach. Cook just until spinach is wilted. Add salt and pepper to taste and serve with hot cooked rice.

Nutrition Facts : Calories 467.4, Fat 22, SaturatedFat 13.1, Cholesterol 72.6, Sodium 194.5, Carbohydrate 41.8, Fiber 1.3, Sugar 38.3, Protein 26.4

VEGETARIAN SPINACH CURRY



Vegetarian Spinach Curry image

"Having lost weight with Weight Watchers, I'm always on the lookout for tasty low-calorie meals," writes Diane Toomey of Methuen, Massachusetts. "I found this recipe in a newspaper a few years ago. It's great because it's low in fat, high in fiber, plus it's easy to make."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 cup chopped onion
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon canola oil
1 can (8 ounces) tomato sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained, divided
1 cup reduced-sodium chicken broth or vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked couscous, optional

Steps:

  • In a nonstick skillet, cook the onion, garlic and curry powder in oil for 3-4 minutes or until onion is tender. Stir in the tomato sauce, spinach and 1 cup garbanzo beans. In a blender, combine the broth and remaining garbanzo beans; cover and blend until smooth, about 2 minutes. Stir into skillet. Sprinkle with salt and pepper. Cook and stir mixture is heated through. Serve over couscous if desired.

Nutrition Facts :

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