|2||onions — sliced into rings|
|1||fennel — large|
|2||garlic — cloves|
|1||fresh ginger — knob|
|2 tsp||curry powder|
|2 tsp||garam masala|
|250 g||baby spinach|
|15 g||fresh coriander|
|3 cup||stock — vegetable|
|1||coconut milk — tinned|
|freshly ground black pepper|
|1/2 cup||yoghurt — double cream|
|2||red onion — salad, finely sliced|
|curry leaves — small handful|
Heat the ghee in a large pot, finely slice your onion and fennel, crush the garlic and grate the ginger and toss into the pot, sautéing until translucent.
Add the curry powder, garam masala and a handful of curry leaves and sauté for another minute. Add the spinach and coriander leaves and cook until just wilted.
Pour in the vegetable stock (can substitute for chicken) and coconut milk or cream, bring to a boil and simmer for 10 minutes.
Remove from heat and blend until smooth. Season to taste.
To serve: Ladle into 4 bowls and chop the chilli, red onion and coriander. Garnish with dollops of yoghurt and sprinkle red onion, chilli and coriander over the top.
Recipe reprinted with permission of Lose It!.
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