Indian Spinach Curry for Kids
A veggie-filled mild and delicious curry perfect for kids! Indian spinach curry packs in the spinach but doesn’t taste like it. Add in chickpeas or chicken for protein and serve with brown rice for a wholesome family meal that is anything but boring.
Prep Time20 mins
Cook Time20 mins
- 1 medium onion
- 1 medium tomato, red
- 5 clove garlic
- 1 tablespoon ginger root, fresh
- 10 ounce spinach
- 2 tablespoon olive oil
- 2 teaspoon coriander
- 1 teaspoon cumin, ground
- 1 teaspoon garam masala spice
- 1/2 teaspoon turmeric, ground
- 1/8 teaspoon cayenne or red pepper
- 1 cup water
- 1 1/2 teaspoon salt
- 15 ounce chickpeas (garbanzo beans), canned
- 1/2 cup Greek yogurt, plain
Chop onion and tomato, mince garlic, peel and grate ginger. If using a bunch of large-leaf spinach, chop about an inch off of the end of spinach stems and submerge in a large bowl of cold water and rinse well. Leave in the water until needed.
Heat a large pot over medium-high heat. Add olive oil and saute onion, tomato, garlic, and ginger for 5 minutes, until translucent.
Add spices: coriander, cumin, garam masala, turmeric, and cayenne pepper. Alternatively, 2 1/2 teaspoons of curry powder can be substituted for the coriander and turmeric in a pinch. Mix well to evenly coat onion mixture in spices.
Next, add 1/2 cup of water. Remove spinach from the rinsing bowl and add to the pot. Stir a bit, then cover. Keep covered, stirring every minute or so, until spinach has fully wilted.
Remove from the heat and allow to cool for 5 - 10 minutes before blending. Blend well, adding up to another 1/2 cup of water to aid with the blending process. Pour back into the pot and place back on the heat and add salt.
Rinse and drain chickpeas/garbanzo beans and add to spinach mixture. Bring to a boil and simmer for a few minutes. Add 1/2 cup of Greek yogurt and mix well.
Calories: 151kcal | Carbohydrates: 16g | Protein: 7g | Fat: 7g | Sodium: 834mg | Fiber: 5g | Sugar: 2g