Don't make cooking an exact science - that's just boring

Spiced Spinach Curry

I don’t know about you but I’m definitely conscious of making sure I get enough greens in my diet. But being the foody that I am, I tend to prefer my veg a little jazzed up and often I like the veg to be the star of the show rather than a side kick dish.

Spinach is one of my favourite greens, we get through a big bag every week in my household. Stirred into pastas, a topping for pizza, cooked in a curry or just tossed through a salad. Yum yum yum!

Today I’m sharing a recipe for a spiced spinach curry. You’re thinking curry….that’s going to be a lot of work. Well…no in this case I’m talking 5-10mins tops, preparation included. Yep you heard me.

This is how I’ve grown up eating spinach and as my dear grandad used to say, this curry should only be eaten fresh of the stove. This is one of those dishes you can (and should) leave right to the end and only prepare 5-10minutes before serving.


The speediness of this dish also makes it a great recipe for a post-work meal. The spinach cooks in minutes and has a wonderfully silky texture. The spices work beautifully and form a gorgeous gravy with the spinach juices. What I love most is, even with the addition of spices, the speed of the cooking means that the integrity of the spinach is still preserved, right from its flavour, colour and of course its nutritional benefits. Serve it as a side with a main meal or make it the star of the show with some rice and pitta bread!

Spiced Spinach Curry
Serves 4
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Cook Time
10 min
Cook Time
10 min
29 calories
3 g
0 g
2 g
2 g
0 g
68 g
99 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 29
Calories from Fat 14
% Daily Value *
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
Sodium 99mg
Total Carbohydrates 3g
Dietary Fiber 2g
Sugars 0g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 250g baby spinach, washed
  2. • 1 tsp vegetable or sunflower oil
  3. • 1 tsp ground turmeric
  4. • 2 tsp ground cumin and coriander powder
  5. • 1 tsp red chilli powder
  6. • Salt to taste
  1. Heat oil in a wide and deep saucepan on medium heat.
  2. Stir in the turmeric and ground cumin and coriander powder. As soon as the spices start to colour and sizzle, add the spinach and stir.
  3. Cover for 10minutes.
  4. When you lift the lid you’ll see the spinach will have cooked down significantly and it will have released its juices to make a gravy with the spices. Check the salt at this stage. Spinach is naturally quite salty so it’s best to wait until this stage before assessing whether any salt is needed. And there you have it!
Sweet Chilli Kitchen

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