Sometimes all you have in your house are frozen and canned vegetables, and sometimes I like to pretend we’re in a zombie apocalypse and cook as if all we have are frozen vegetables. This is a curry my mum used to cook all the time. It’s full of goodness and flavour and super easy to put together on a night when curry is in order but full-on, complicated, Sri Lankan fare might be a bridge too far.
- 250g frozen spinach
- 1 small onion finely chopped
- 2 garlic cloves crushed
- 1 tsp. turmeric
- 1 small tomato chopped ( or 3 tbsp. chopped tinned tomatoes)
- 1/2 tsp. cumin seeds
- 1/2 tsp. maldive fish flakes
- 1 small red chilli sliced
- 1 tsp. fenugreek seeds
- salt to taste
- 1/2 can of coconut milk
In a medium saucepan place all the ingredients except the coconut milk. Add a centimetre (1/2 an inch or so) of water and place on a medium heat.
When the mixture has come to the boil let it simmer for a few minutes before adding the coconut milk.
Simmer the curry for five minutes, season to taste and serve!