Spicy Spinach Curry

By Natalie

Today we are making a spinach curry that is fiery and that makes the most of a variety of spices, chilies and peppers, as well as additional vegetables like carrots, tomatoes, cauliflower and potato.

This is sure to be a hit with fans of spicy food and it is also vegetarian if you use vegetable bouillon.

Ingredients:

1 teaspoon cayenne pepper
1 tablespoon turmeric powder
1 tablespoon Jamaican curry powder
1/2 teaspoon black pepper
salt to taste
1 teaspoon garlic powder
1 tablespoon chopped ginger
1 teaspoon vinegar
1 cup mung bean / red lentil mash
1 red onion, diced
1 cup small cherry or grape tomatoes
3 cups spinach
1 potato cut into chunks
1 sliced carrot
1/2 cup of cauliflower, chopped
2 bird's eye chilies chopped
1 unseeded jalapeno chopped
1 tablespoon coconut oil, olive or other cooking oil.
1 chicken or vegetable bouillon cube
1 tablespoon Buffalo-style wing sauce
1/2 cup water

Heat the oil in a large saucepan and add the turmeric, curry powder and cayenne, cooking for a couple of minutes stirring constantly. Add a little water if its gets too smokey.

Add the onion to the spices and oil in the pan and saute until soft, about 5 minutes.

Add the mashed lentil/mung bean and combine while cooking.

Add enough water while stirring to create a thick gravy.

Add the cauliflower. potato, chilies, jalapeno, tomatoes and carrot and mix all together adding the 1/2 cup of water. Add the bouillon cube, garlic powder, salt and pepper and stir.

Allow to simmer half covered gently for 20 to 30 minutes adding a bit of water at times to maintain a looser consistency.

Add the vinegar and wing sauce and simmer another 5 minutes.

Finally stir in the spinach and simmer for 2 minutes.

This delightfully flavourful and spicy curry is best served over hot rice or with toasted naan, or pita bread.

Enjoy.