Leafy vegetables Indian style

Ingredients for 2 servings:

• 200 g onion(s), cut into thin strips
• 200 g leaf spinach, frozen, thawed and slightly squeezed
• 600 g Chinese cabbage, cut into bite-sized pieces
• 3 tsp vegetable oil (alternatively clarified butter)
• 100 ml milk (1.5%)
• 2 cloves garlic, finely chopped
• 1 tsp cumin, ground
• 1 tsp coriander, coarsely ground
• 1 tsp, leveled turmeric
• ½ tsp, leveled chili powder
• n. B. Salt
• n. B. Pfeffer
• possibly water if needed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

with Chinese cabbage and spinach – delicious and low in calories

Sauté the onions in hot oil until browned. Add the spices and sauté for about 1 minute. Add the spinach and Chinese cabbage and sauté for about 5 minutes, stirring occasionally. Add the milk. Cover and simmer gently for about 15-20 minutes. If the spinach and Chinese cabbage don’t release enough liquid, add a little more water. Season to taste with salt and pepper. I like to serve this with basmati rice or baked potatoes.