My favorite curry dish is Saag Gosht – lamb with a tomato spinach sauce. This recipe is just the saag part so is perfect as a vegetarian mean or as a side dish. When you see the amount of spinach used you may wonder how it will all fit in a casserole dish – you just have to add a bit at a time as the spinach wilts.
1 tbsp. olive oil
1 large onion – chopped
2 large cloves garlic – minced
1 tbsp. grated ginger
1 tbsp. cumin, ground coriander and garam masala
1 tsp. turmeric
20 oz. spinach
1 cup of lite coconut milk
2 cups passata (strained tomatoes)
Heat oil in a cast iron casserole dish and when sizzling add onion, turn heat down and let soften for a couple of minutes.
Add garlic and cook for a few minutes, then add ginger and cook for a few more minutes.
Add all the spices and stir and cook until you can smell them.
Pour in coconut milk and passata and then start adding the spinach and cook for 20 minutes (put lid on casserole dish in between adding spinach)
