Sunday, September 12, 2021

Creamy Vegan Spinach and Baby Corn Curry




This is a creamy vegan curry with spinach and baby corn. This amazing curry is easy to make and perfect for any weeknight, or for even get togethers. This pairs great with rice or any cooked grain and flatbreads. Spinach is nutrient-rich veggie. It is rich in Vitamin, A, C, K, folic acid, Iron, and calcium. It is also rich in fiber. This curry is an amazing way to include the healthy spinach in diet.


This curry gets the creaminess from coconut milk and the almond powder helps in thickening it. It is totally fine to avoid almond powder in case of allergies. Coconut milk is a must and replacing with another one may not give the same flavor.


This curry requires common pantry items and can be made very quickly. It needs a prep time of maximum 10 minutes and cooks in 15-20 minutes. In the meantime, any grain can be cooked on the side or flatbreads can be warmed. Amazing meal in about thirty minutes is great and this curry will give all the comfort after a long day. Plus, the leftovers can be reheated for next day meal.


I made these with fresh spinach from the garden. One of my friend AB shared her garden produce with me. I love growing fresh greens and they produce a lot, just keep trimming them! This is bloomingsdale spinach and is very tasty. 


This is my third recipe for this week's Blogging Marathon. I am doing the theme "Cook with Greens". Check out Gonkura Dal / Gonkura Pappu and Ponnanganni Keerai Poricha Kootu for the same event. I am also linking this to Thursday Favorite Things, Happiness is Homemade, and Sundays on Silverado.



Spinach or any greens are amazing not only in this curry but can be added in soups and sandwiches. Potato and Spinach soup, Kale and Pasta Minestrone, and Slow Cooker Veggie Lasagna Soup are delicious and satisfying soups with all the benefits of the greens. Try Spinach and Red Pepper Grilled Cheese and Italian Style Grilled Cheese with Spinach and I can vouch that they would soon be your family favorite.


Ingredients
Serves 4

Spinach -  6 cups , chopped, loosely packed
Onions - 1 cup
Garlic - 1.5 tsp
Ginger - 1 tsp
Cumin- 1 tap
Coconut oil - 1 tbsp
Serrano chilli - 1, slit and halved
Tomato - 2 or 1 cup
Chilli powder - 1/2 tsp
Salt -1.5 tsp
Turmeric - 1/4 tsp
Garam masala - 1 tsp
Coconut milk - 1 cup
Water - 1 cup
Almond meal - 2 tbsp
Baby corn - 1 cup, from can, drained

Method

Heat the oil in a pan on medium flame, add the cumin, slit green chili pepper, ginger, and garlic. Sauté for about a minute and add the onions. Cook till onions are translucent and add the tomatoes. Continue to cook till the tomatoes turn mushy.


Add salt, turmeric, chili powder, and sauté for a minute. Next, add the drained baby corn from the can and sauté for 2-3 minutes. Add garam masala and half cup water and cook for 3-4 minutes.


Add the chopped spinach and cook for 2-3 minutes, till they wilt and reduce.


Add the coconut milk, half cup water, followed by almond powder. Mix to prevent any lumps.


Simmer for 3-4 minutes.


Transfer to a serving bowl. Serve with cooked grains or flatbread.



3 comments:

  1. I am a big fan of coconut milk based gravies and this one sounds so delicious with baby corn too. Home grown produce are always the best. Great share Radha.

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  2. Wow this is surely such a creamy and sinful gravy Radha..never combined these two, this gravy surely opens up so much variations for me!

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  3. omg this curry with coconut milk sounds heavenly.

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