Spinach Curry


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!



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