Description: Indulge in the rich flavors of India with this mouthwatering Tomato and Spinach Curry, served with crispy Naan bread that’s simply irresistible. This comforting dish is a perfect blend of tangy tomatoes, nutty spinach, and aromatic spices that will leave you craving for more.
Prep Time: 20 mins | Cook Time: 40 mins | Servings: 4-6
Ingredients:
2 medium-sized onions, diced
3 cloves of garlic, minced
1 can (14 oz) of diced tomatoes
2 cups of fresh spinach leaves
1 teaspoon of grated ginger
1/2 teaspoon of ground cumin
1/2 teaspoon of ground coriander
1/4 teaspoon of turmeric powder
1/4 teaspoon of red chili powder
1/2 teaspoon of garam masala powder
Salt, to taste
2 tablespoons of vegetable oil
2 cups of water or tomato puree (optional)
Fresh cilantro leaves, for garnish
Step-by-Step Instructions:
1. In a large pan, heat 1 tablespoon of oil over medium heat. Add the diced onions and sauté until they are translucent and slightly caramelized (about 8 minutes).
2. Next, add the minced garlic and grated ginger to the pan. Cook for another minute, stirring constantly to prevent burning.
3. Add the cumin, coriander, turmeric, chili powder, and garam masala powders to the pan. Stir well to combine with the onion mixture. Cook for 1-2 minutes or until the spices are fragrant.
4. Add the diced tomatoes, salt, and water or tomato puree (if using) to the pan. Stir well to combine with the spice mixture. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the sauce has thickened slightly.
5. Meanwhile, prepare the Naan bread according to package instructions or by making your own dough (see Pro Cooking Tips below).
Step-by-Step Instructions (continued):
1. Add the fresh spinach leaves to the curry sauce and stir well to combine. Cook for an additional 2-3 minutes or until the spinach has wilted.
2. Taste and adjust the seasoning as needed.
Pro Cooking Tips:
For an extra crispy Naan bread, brush it with melted butter or ghee after baking.
To make your own Naan dough, combine 1 cup of warm water, 1 tablespoon of sugar, and 1 teaspoon of active dry yeast. Let the mixture ferment for 1 hour before adding flour, salt, and a pinch of baking powder.
Serving Suggestions:
Serve the Tomato and Spinach Curry with crispy Naan bread, garnished with fresh cilantro leaves.
Accompany it with a dollop of raita (yogurt-based side dish) or a simple green salad for a well-rounded meal.
For a more indulgent experience, serve the curry over basmati rice or with some naan chips on the side.
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