Simmer pounds of spinach down into green curry-infused coconut milk for this luscious side dish. Julia Levy is an eater, maker and dabbler in all things food. With nearly a decade of work ...

It is best enjoyed for breakfast, paired with spicy pudina chutney or ketchup. In a mixer, take chopped spinach and ¾ of corn kernels. Blend them until you get a coarse mixture of the two. Make sure ...

This delicious vegan curry with chickpeas and aubergine is packed ... saturates), 13.5g fibre and 1.2g salt per portion. Cook the spinach in boiling water for two minutes, then cool it under ...

Heat oil and add the cumin. 2. When it splutters, add the onions and stir-fry over high heat, till well covered with oil. 3. Add the corn and spinach and continue to stir-fry over high heat, to mix ...

Add the spinach and cook until wilted. Divide the curry between two shallow bowls, top each with two egg halves and sprinkle over some curry powder. Scatter with coriander and serve immediately.

Blanch the spinach by boiling it for 1-2 minutes and then immersing it in ice water. Blend the spinach into a smooth puree and set aside. Heat oil in a deep pan or wok over medium heat.

The curry sauce is also perfect for pulling out ... Before serving remove the lemongrass stalks and anise, stir through the spinach until wilted and serve with a side of rice From faux leather ...