Ingredients:
2 tbsp olive oil
1 tbsp butter
1 large onion, chopped
4 garlic cloves, minced
1 tsp ground cumin
1 tsp ground turmeric
3cm (1 in) piece of fresh ginger peeled and grated
1 tsp garam masala
1 tbsp tomato purée
60ml (¼ cup) vegetable stock or chicken stock
a generous handful of fresh coriander (cilantro), chopped
400g (14 oz) fresh spinach, washed
salt and freshly-ground black pepper to taste
Method:
Place a large, non-stick frying pan over medium-high heat. When hot add the oil and butter. When the butter is foaming add the chopped onion and fry until it starts to brown (about 5 minutes).
At this point add the ginger and cook for a further minute before scattering over the cumin, turmeric, garam masala, and tomato purée. Stir together the ingredients to combine.
Now slowly stir in the stock, followed by the chopped coriander (cilantro).
Finally add the spinach and cook until it wilts. Adjust the seasoning to taste and serve.
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