Spinach Curry
Last night we dished out the final serving of my sister’s spinach curry (although I bet she stashed some reserve in my freezer…). Although I loved everything she made while she was here last week, this was my favorite. It also stood up to the true test: whether a person capable of chewing will eat it voluntarily. Dan really liked this dish, although after the first few times he started turning it into a normal meal by serving it over rice. As a number of blender diet recipes suggest, there are many dishes that work well when prepared as usual, then put in the blender. I’m still skeptical that this will be true of cheeseburgers, but for this curry, it works. And don’t let the color deter you. Before blending, it’s full of beautifully cooked vegetables — the bright green of the spinach, the reds of the tomatoes highlighted by the yellow-orange of curry…well, we all remember what color green + red makes, right?
Like any good home cook, my sister cooks by taste, look, and feel, so this recipe is sparse on measurements, but if you know a little bit about cooking, you will get the idea. Alternatively, share this with someone who cooks this way and has offered to help you, and tell them this is what they can do.
- Onion, chopped
- Garlic, minced
- Veggies of Choice: celery, carrots, and cauliflower, in this instance
- Cumin
- Coriander
- Curry Powder
- Lentils (1 can)
- Chick Peas (1 can)
- Diced Tomatoes (2 large cans)
- Chicken Broth
- Spinach, fresh, rinsed well, and chopped
Her instructions:
Saute onions and garlic in olive oil. Saute veggies of choice — tough ones first, in this case celery and cauliflower. Start stirring in cumin, coriander and curry powder. (You can also do carrots, broccoli, etc. here) Then add and saute the beans — lentils and garbanzos in this case — and two large cans of tomatoes or the equivalent. Let simmer for awhile. Add spices as necessary along the way, and then chicken broth to keep it liquid-y. When it has started to reduce and the veggies are soft, right before you puree, add the spinach for about 2 minutes. If you add the spinach too early the nutrients fade. Then puree. (or, once you can chew again, don’t puree)…
