Curry de espinacas

Click here for English version

Portada

Logo de catro anos, volvemos a experimentar o (bendito!) estrés de traballar dúas persoas en casa!! Toda a nosa rutina salta polos aires: xa non sempre hai pan caseiro dispoñible, acabáronse as “dixestive” feitas na casa e comemos pasta día sí día non (outra cousa é que a nós a pasta gústanos, todo hai que dicilo). En fin, que pouco tempo teremos a afacernos á nova situación porque o fin de curso está á volta da esquina, pero polo momento adicamos grandes esforzos a estudar receitas saborosas que se fagan nun visto e non visto (ás veces con Lea no colo e lendo aos Bolechas!).

Este curry é unha adaptación dunha receita que vin no Jamie Magazine, Saag Aloo, que está considerado un acompañamento na cociña hindú, aínda que el o plantexa como plato único e nós tamén o tomamos así. Foi un verdadeiro descubrimento: barato, doado, vexeta e moi rico, polo que non lle podemos pedir máis.

Ingredientes

Para 4 persoas

  • 5 patacas de tamaño medio-grande
  • 1 cebola
  • Unha culleradiña de sementes de comiño, coriantro e cúrcuma (moído) ou no seu defecto ou par de culleradiñas de pó de curry.
  • Un anaco de tres centímetros de xenxibre (opcional/prescindible)
  • 3 dentes de allo
  • Dous feixes de espinacas (uns 800 gr.)
  • Zume dun limón
  • Aceite e sal

Equipamento

  • Unha pota
  • Unha tixola
  • Un relador

Elaboración

  1. Nunha pota cócense as patacas en auga con sal durante 12 minutos.
  2. Mentres, nunha tixola fritimos a cebola picada en tiras até que estea suave (8-10 minutos) e engadimos as especias. Deixamos un par de minutos e engadimos o xenxibre relado e o allo (eu neste caso, xa que estou, tamén o relo).
  3. Escurrimos as patacas e volvémolas á pota e ao lume durante un minuto, para secalas. Pasado ese tempo, engadímolas á tixola, remexendo para que non peguen (probablemente sexa necesario engadir máis aceite).
  4. Engadimos as espinacas (de pouco en pouco) e cociñamos durante 10 minutos máis.
  5. Xusto antes de servir, esmagamos o zume dun limón enriba, salgamos e servimos (o ideal, con pan naan!).

English version

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After four years, we are finally back to seeing two people going to work daily; it’s stressful, as it means there isn’t always fresh bread available, nor homemade digestive biscuits and that we eat pasta day in day out (and you though I did nothing at home…). It won’t last long, as the end of the school year is just around the corner, but we are taking advantage of the situation to research (that sounds grand, doesn’t it) quick, easy and delicious recipes; usually one that Lea can help with.

This curry is adapted from one of the editions of the Jamie Oliver Magazine (what a surprise) and was called Saag Aloo, supposedly an accompaniment in Indian cuisine, although he proposes it as a main course and that’s how we have been preparing it. It was a real discovery as it’s cheap, vegetarian (great…) and surprisingly tasty. What more do you want?

Ingredients

Serves 4

  • 5 medium-large potatoes
  • 1 onion
  • 1 tsp each of cumin seeds, coriander seeds, and ground tumeric; faling that, a couple of teaspoons of curry powder.
  • 1 piece of stem ginger, about 3cm long (optional).
  • 3 cloves of garlic.
  • 2 bunches of spinach (about 800 gr.)
  • Juice of 1 lemon
  • oil and salt

Equipment

  • 1 pot
  • 1 frying pan
  • Grater

Method

  1. Boil the potatoes in salted water for 12 minutes.
  2. Meanwhile, fry the chopped onion until soft (8-10 minutes) and add the spices. Leave for a couple of minutes then add the grated ginger and the garlic (which we also grate)
  3. Drain the potatoes then return them to the pot for a minute to dry. Add to the frying pan, and stir to ensure they don’t stick (you may have to add a little more oil).
  4. Add the spinach a little at a time and allow to fry for another 10 minutes.
  5. Just before serving, add the lemon juice, then salt and pepper to taste, and serve… ideally with Naan Bread.

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