Vegan Indian Spinach Curry

Ingredients for 3 servings:

• 420 g potatoes
• 1 onion(s)
• 3 garlic cloves
• 3 tbsp sunflower oil for frying
• ½ tsp cumin
• 1 tsp turmeric
• 1 tsp garam masala
• ½ tsp sea salt
• 1 onion(s)
• 1 red chili pepper(s)
• 3 garlic cloves
• 1 piece(s) ginger, approx. 3 cm
• 150 g tomatoes
• 400 g spinach, fresh
• 3 tbsp sunflower oil for frying
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tbsp coriander powder
• 1 tsp fenugreek seeds
• 1 tsp sea salt
• 1 tsp brown sugar
• 100 ml soy milk (soy drink)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

For the potato mixture, peel the potatoes and boil in salted water. Peel and finely chop the onions and garlic. Heat the sunflower oil in a pan. Add the cumin seeds and roast until fragrant. Add the onion and garlic to the pan and fry for 10 minutes until soft. Add the potatoes, turmeric, garam masala, and salt. Mix everything well and fry for 5 minutes. Then remove the pan from the heat. For the curry, peel and finely dice the onion. Halve the chili lengthwise and cut into strips. Peel and chop the ginger. Finely chop the tomatoes. Now roughly chop 100g of spinach and finely chop 100g of spinach. Finely purée the remaining 200g of spinach with 80ml of water using a hand blender. Heat the oil in the pan and sauté the onions and garlic. Add the chili and ginger and fry for 2 minutes. Now add the tomatoes and the remaining spices, mix well, and cook for about 5 minutes while stirring. Then add the coarsely chopped spinach, followed by the finely chopped spinach after a minute, and mix well. After 1 minute, add the pureed spinach and soy milk. Now gently stir in the potato mixture and simmer for another 3 minutes. Then season to taste and serve. https://vegan-cooking-with-thalija.de/archive/1399