Jennifer’s Spinach Curry

Recipe: Spinach Curry

Summary: spinach curry with a tomato base.  Submitted by Jennifer from the Berlin group.


  • 450 g spinach – frozen or fresh
  • 150 ml peanut or wok oil (or less, by preference)
  • 3 tomatoes, sliced
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp chili powder


  1. Heat oil over medium-high heat
  2. Add the tomato slices and fry for 5 minutes, stirring occasionally
  3. Add the spices and mix well
  4. Fry for another 1 – 2 minutes
  5. Add the spinach and fry for 8 – 10 minutes, or until heated through.
  6. Season with additional ground cumin, salt, and pepper to taste
  7. Optional: mix with an immersion blender or hand mixer


Add fried paneer

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegan

Diet tags: Reduced carbohydrate, Gluten free

Number of servings (yield): 4

Culinary tradition: Indian (Northern)

My rating 5 stars:  ★★★★★ 1 review(s)

One Comment

  1. Made this dish twice now, after getting it from Jennifer. Absolutely outstanding. Ralf hunted up some paneer at a local Indian market to make it the Palak Paneer dish we’re always ordering out. A real keeper recipe!

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