Pepper, spinach and coconut curry

Pepper, Spinach, and Coconut Curry

This Pepper, Spinach, and Coconut Curry is a vibrant and flavorful dish that combines the sweetness of bell peppers with the earthiness of spinach, all enveloped in a rich and creamy coconut sauce. It’s a perfect blend of spices and textures, making it a delightful meal for any occasion. Whether you’re a curry enthusiast or trying it for the first time, this recipe is sure to impress with its simplicity and depth of flavor.

Serving Size and Yield

This recipe serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste)
• 1 can (400ml) coconut milk
• 4 cups fresh spinach leaves
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan, for serving

Instructions

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.
4. Add the sliced bell peppers and cook for 3-4 minutes until they start to soften.
5. Mix in the cumin, coriander, turmeric, and chili powder, stirring well to coat the vegetables.
6. Pour in the coconut milk, bringing the mixture to a gentle simmer.
7. Add the spinach leaves, stirring until they wilt into the sauce.
8. Season with salt and pepper to taste, adjusting the seasoning as needed.
9. Simmer for an additional 5 minutes to allow the flavors to meld together.
10. Garnish with fresh cilantro before serving.
11. Serve hot with cooked rice or naan.

Additional Notes

For a protein boost, consider adding chickpeas or tofu to the curry. You can also substitute kale for spinach if preferred. Adjust the chili powder to your desired level of spiciness.

Nutritional Information

Estimated per serving: 250 calories, 18g fat, 20g carbohydrates, 4g protein, 4g fiber.

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