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Curried spinach with red onion and garlic

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A light curry that you can make as mild or hot as you fancy.
Serves
2
Prep
5 minutes
Cook
10 minutes
Each 217g serving contains (excludes serving suggestion)
KCal
111
Carbs
9.0g
Fibre
5.7g
Protein
4.9g
Fat
4.9g
Saturates
1.10g
Sugars
6.8g
Salt
0.64g
Portion Fruit & Veg
2
Ingredients
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Ingredients
1 x 250g bag spinach
1 tsp sunflower oil
1 red onion, halved then thinly sliced
2 cloves garlic, sliced thinly
2 tsp curry paste (mild or as hot as you like)
1 tbsp reduced-fat crème fraîche
  1. Wash the spinach and add to a pan with a lid, cook for 2-3 minutes stirring a couple of times (there is no need to add oil or extra water, there will be enough water clinging to the spinach after washing). Put into a sieve and reserve.
  2. Meanwhile, add the oil to a pan, add the onion and cook for 2-3 minutes until softened.
  3. Now add the garlic and stir for 2 minutes, then mix in the curry paste.
  4. Add the spinach, mix well for 1-2 minutes, then stir in the crème fraîche and serve.
Chefs tips
  • For a vegan version, use a soya-based yogurt instead of crème fraîche.
  • You can also mix in a few boiled, chopped potatoes to create a quick sag aloo.
  • Freezing instructions: Defrost in the microwave then reheat until piping hot.

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