Creamy Curried Spinach Recipes

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CURRIED SPINACH SOUP



Curried Spinach Soup image

I absolutely LOVE this soup and make it all the time. I've adapted the recipe to be more healthy by using olive oil instead of butter and fat-free sour cream. Serve topped with croutons.

Provided by NATDTAT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 9

1 large potato - peeled and cubed
6 tablespoons olive oil
½ cup chopped green onions
12 cups spinach - rinsed, stemmed, and dried
⅓ cup all-purpose flour
2 teaspoons curry powder
4 cups chicken broth
1 tablespoon lemon juice
1 (8 ounce) carton nonfat sour cream

Steps:

  • Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
  • Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
  • Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
  • Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 18.1 g, Cholesterol 4.4 mg, Fat 10.5 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 84.3 mg, Sugar 3.4 g

"CREAMY" SPINACH CURRY



This recipe recalls the popular Indian dish saag paneer. Its use of tofu instead of paneer, an Indian cheese, makes it lighter and more convenient.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 45m

Number Of Ingredients 10

2 tablespoons safflower oil
1 large onion, chopped
4 garlic cloves, sliced
1 1/2 teaspoons garam masala
14 1/2 ounces vegetable broth
6 bunches flat-leaf spinach (about 3 pounds), trimmed, washed, and chopped
Coarse salt and ground pepper
1 package (12 1/2 ounces) extra-firm tofu, drained and cut into small cubes
1/2 cup whole-milk Greek yogurt
Cooked brown rice, for serving

Steps:

  • In a Dutch oven or large pot, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 5 to 7 minutes. Add garam masala; cook, stirring, until fragrant, about 1 minute.
  • Add broth; bring to a boil. In batches, fill skillet with spinach; cook until wilted, adding more spinach as room becomes available, 2 to 3 minutes; season generously with salt and pepper.
  • Reduce heat to medium-low; simmer spinach until soft and liquid is mostly evaporated, about 30 minutes. Remove from heat and gently stir in tofu and yogurt; serve over rice.

CREAMY CHICKPEA AND SPINACH CURRY



Creamy Chickpea and Spinach Curry image

An easy vegan curry cooked with chickpeas, spinach and Indian spices along with an Indian flatbread. The perfect meal for those busy nights cooked in under 30 minutes.

Provided by Jovita | Yummy Addiction

Categories     dinner     entree     lunch     main dish

Time 20m

Number Of Ingredients 15

1 tbsp olive oil
1 onion (sliced into halfmoons)
2 cloves garlic (minced)
1 tsp ground turmeric
1 tsp curry powder
1/8 tsp red pepper flakes
1 15 oz. (400g) can chickpeas (drained and rinsed)
1 15 oz. (400ml) can coconut milk
2 oz. (60g) spinach
1 tbsp lemon juice
Salt, to taste
1 cup all-purpose flour
1/4 tsp salt
1 cup Greek yogurt
1 tsp baking powder

Steps:

  • Heat the olive oil in a skillet. Add the onion and cook until softened, about 3-5minutes. Add the garlic, turmeric, curry powder, and red pepper flakes and cook 30 seconds more, until fragrant.
  • Add the chickpeas and coconut milk. Bring to a boil and simmer about 10 minutes. Stir in the spinach, lemon juice, and salt (if using). Cook for 1 minute more.
  • Mix all the ingredients in a bowl until the mixture pulls together into a dough. It will be sticky.
  • Heat the heavy iron cast skillet or a simple thick bottom skillet until hot.
  • Divide the dough into 4 parts and roll out on a floured surface into rounds that will fit your skillet. Cook 2-3 minutes per side. Serve with the chickpea and spinach curry.

Nutrition Facts : Calories 545 kcal, Cholesterol 9.3 mg, Carbohydrate 51 g, Sodium 1077.5 mg, Sugar 4.8 g, Protein 18.1 g, Fat 32.3 g, ServingSize 1 serving

INDIAN CURRIED SPINACH DIP



Indian Curried Spinach Dip image

This recipe for curried spinach dip is very easy to make. If you like North Indian cuisine, you will really like this dish as it uses many of the classic Indian spices like turmeric, cumin, and curry powder. Serve with pita chips.

Provided by Eric

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Spinach Dip Recipes

Time 30m

Yield 4

Number Of Ingredients 13

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 teaspoon ground cumin
1 teaspoon curry powder
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
1 cube vegetable bouillon
½ cup warm water
2 teaspoons olive oil
1 red onion, finely diced
2 cloves garlic, diced
½ cup plain Greek yogurt (such as Greek Gods®)
⅓ (8 ounce) package cream cheese (such as Philadelphia®)
salt and pepper to taste

Steps:

  • Pull thawed and drained spinach apart and place it in a small bowl to use later.
  • Mix cumin, curry powder, turmeric, and cayenne pepper together in a bowl and set spice mixture aside.
  • Dissolve bouillon cube in warm water in a bowl and set aside.
  • Heat oil in a skillet over medium heat. Add onion and cook until soft and translucent, about 4 minutes. Add garlic and cook another 3 minutes. Add spice mixture and spinach to the skillet and stir well to combine. Pour vegetable bouillon into the skillet. Reduce heat to low and simmer until most of the moisture has cooked off, about 5 minutes. Remove from heat.
  • Mix yogurt and cream cheese into the spinach mixture in the skillet. Season with salt and pepper.

Nutrition Facts : Calories 156.9 calories, Carbohydrate 8.2 g, Cholesterol 26.2 mg, Fat 12 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 5.7 g, Sodium 168.7 mg, Sugar 2.8 g

CREAMY CURRIED CHICKEN



Creamy Curried Chicken image

This is a big hit in our house. My young son and daughter gobble it up. With its irresistible blend of curry and sweet coconut milk, it'll become a favorite with your family, too. -Tracy Simiele, Chardon, Oh

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1-1/2 cups uncooked instant rice
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons curry powder
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
1 tablespoon canola oil
1 can (13.66 ounces) coconut milk
2 tablespoons tomato paste
3 cups fresh baby spinach
1 cup chopped tomato

Steps:

  • Cook rice according to package directions. Meanwhile, sprinkle the chicken with curry, salt and pepper. In a large skillet, saute chicken and onion in oil until chicken is no longer pink. , Stir in coconut milk and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Add spinach and tomato; cook 2-3 minutes longer or until spinach is wilted. Serve with rice.

Nutrition Facts : Calories 508 calories, Fat 27g fat (19g saturated fat), Cholesterol 63mg cholesterol, Sodium 541mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.

SPINACH CURRY (INDIAN PALAK CURRY)



Spinach Curry (Indian Palak Curry) image

Easy to make, delicious and healthy spinach curry made in Indian style with spices. Goes well with naan, roti or any flavored rice like jeera rice.

Provided by Swasthi

Categories     Side

Time 30m

Number Of Ingredients 17

150 grams spinach ((palak) (2½ cups chopped and tightly packed))
1½ tablespoons oil
½ teaspoon cumin seeds
1 medium onion ((½ cup fine chopped))
1 to 2 green chilies
1 tablespoon ginger garlic ((½ tbsp ginger ½ tbsp garlic, or 1 tsp paste))
½ teaspoon salt ((adjust to taste))
⅛ teaspoon turmeric
1½ tablespoon besan ((gram flour) (substitute 4 tbsps almond meal or 6 tbsps fresh/frozen coconut))
¾ teaspoon garam masala ((adjust to taste))
1¼ cup water ((more if needed))
½ to ¾ tablespoon kasuri methi ((dried fenugreek leaves, adjust to taste))
1 to 1½ tablespoon lemon juice ((for serving))
¾ tablespoon ghee (or 1 tbsp butter or oil)
2 to 3 garlic cloves ((sliced))
1 to 2 dried red chilies ((broken))
⅛ teaspoon hing ((asafoetida))

Steps:

  • Rinse and chop onions, spinach, ginger, garlic and green chillies.

Nutrition Facts : Calories 235 kcal, Carbohydrate 16 g, Protein 5 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 735 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

QUICK AND EASY SAAG BHAJI {SPINACH CURRY}



Quick and Easy Saag Bhaji {Spinach Curry} image

The Spinach in this recipe takes on the spicy flavors beautifully - It's the perfect veggie supper or Indian side dish.

Provided by Erren Hart

Categories     Dinner

Time 10m

Number Of Ingredients 13

2 tablespoons olive oil
1 tablespoon butter
1 large onion (chopped)
4 garlic cloves (minced)
1 teaspoon ground cumin
1 teaspoon turmeric
1 inch fresh ginger (peeled and grated)
1 teaspoon garam masala
1 tablespoon tomato paste
¼ cup vegitable stock (or chicken stock)
a good handful of fresh cilantro (chopped)
14 oz fresh spinach (washed)
salt and pepper (to taste)

Steps:

  • Heat the oil & butter on medium-high heat in a large, nonstick frying pan. Add the chopped onion and fry until it starts to brown.
  • Add the minced garlic and cook another minute. Add the ginger and cook another minute.
  • Add the cumin, turmeric, garam masala, and tomato paste. Stir to combine. Slowly stir in the stock, followed by the cilantro.
  • Add the spinach cook until it wilts season to taste.

Nutrition Facts : Calories 141 kcal, Carbohydrate 9 g, Protein 4 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 159 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

CREAMY CURRIED SPINACH



CREAMY CURRIED SPINACH image

Number Of Ingredients 8

30 oz frozen spinach, thawed
1 onion, chopped
4 t minced garlic
2 T curry powder
2 T butter, melted
1/4 c chicken broth
1/4 c heavy cream
1 t lemon juice

Steps:

  • Combine spinach, onion, garlic, curry, butter & broth in crock. Stir & cook low 3-4 hours. Stir in cream & lemon ~30 min before end of cooking time.

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