SPEEDY SPINACH CURRY | JAMIE OLIVER VEGETARIAN CURRY RECIPES
Total Time 16 minutes
Yield 2
Number Of Ingredients 5
Steps:
- Put a large non-stick frying pan on a medium-high heat and toast the cashew nuts as it heats up, shaking the pan occasionally until lightly golden.
- Tip the cashews into a pestle and mortar, returning the pan to the heat.
- Peel and finely slice the onion and place in the hot pan with 1 tablespoon of olive oil and the curry paste.
- Cook and stir for 8 minutes, then add 1 tablespoon of red wine vinegar. Let the vinegar cook away for 30 seconds, dice and add the paneer, then the spinach.
- Stir until the spinach wilts and all the liquid evaporates, then taste and season to perfection with sea salt and black pepper.
- Crush the cashew nuts and sprinkle over the top before serving. Yum.
Nutrition Facts : Calories 363 calories, FatContent 26.7 g fat, SaturatedFatContent 9.9 g saturated fat, ProteinContent 18.8 g protein, CarbohydrateContent 11.7 g carbohydrate, SugarContent 8.1 g sugar, SodiumContent 0.7 g salt, FiberContent 5.1 g fibre
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SPEEDY SPINACH CURRY | JAMIE OLIVER VEGETARIAN CURRY RECIPES
From jamieoliver.com
Total Time 16 minutes
Calories 363 calories per serving
Total Time 16 minutes
Calories 363 calories per serving
- Put a large non-stick frying pan on a medium-high heat and toast the cashew nuts as it heats up, shaking the pan occasionally until lightly golden.
- Tip the cashews into a pestle and mortar, returning the pan to the heat.
- Peel and finely slice the onion and place in the hot pan with 1 tablespoon of olive oil and the curry paste.
- Cook and stir for 8 minutes, then add 1 tablespoon of red wine vinegar. Let the vinegar cook away for 30 seconds, dice and add the paneer, then the spinach.
- Stir until the spinach wilts and all the liquid evaporates, then taste and season to perfection with sea salt and black pepper.
- Crush the cashew nuts and sprinkle over the top before serving. Yum.
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