Spinach and Orange Curry

This week’s paper


We had a simple supper tonight, a quick and easy meal but it was delicious. I was inspired this afternoon when I visited a friend’s Indian Restaurant to make naan bread with the indian cooks. One of them was from Mumbai and the other from Kerala…what a long way from home but these boys have adapted well and can even speak a bit of the language !


I came back home and I used frozen spinach tonight; this is really a store cupboard dish which you can whizz up in under 10 minutes.


You will need :
500 g frozen spinach, defrosted and drained
1 orange, rind grated and juice
3 cloves garlic, minced
1 onion, finely chopped
250 ml Yoghurt, i use the local one
2 spoons simgle cream
sea salt
1/3 teaspoon garam masala
1/3 teaspoon turmeric
1/3 teaspoon chili powder
1/3 teaspoon paprika
1/2 teaspoon fresh ginger grated
1/2 teaspoon fresh coriander, finely chopped.
150 ml water
1 teaspoon oil


Lightly fry the onion and garlic in the oil. I use a non stick pan. Add all the spices and ginger and cook and stir for a minite. Add the spinach, stir and then add the water and orange juice. Stir and bring to boil. Lower heat and add the yoghurt and a quarter of the orange zest and stir for half a minute, then add the cream and finely chopped coriander and cook for another half a minute. Turn off heat. Leave covered for 5 minutes before serving. Garnish with half the orange rind. This can be reheated the next day and it is usually even more delicious as the flavor in the spices improves.

I served ours tonight with some fluffy couscous with fresh finely chopped coriander and half the grated orange rind. You can also do the same with basmati rice.

And this is the finished naan in the restaurant


17 responses to “Spinach and Orange Curry”

  1. YESSSSSS ! – my kinda food ! Does it have to be frozen spinach ? Couldn’t it be fresh, chopped ?

    1. Fresh is always best Margaret Rose, however the taste of thos dish is still womderful with frozen spinach and i wanted to show readers that this is a perfect store cupboard quick meal to fix especially arrivimg home late after a day’s work.. You can still produce a delicious meal very quickly ..

      1. So are we talking smallish-leaf English spinach ? – or silverbeet, please, Lea ?

        1. Smallish leaf is fine left as it is, beet type needs to be very finely chopped as it is a tougher leaf. ler me know if you try it. i cannot wait to have my leftovers which will taste even better. Did you try making the filo cigars with ricotta?

          1. I could lay my hands neither on the wonton wrappers nor the pistachios. They have to wait till I’m passing a specialty shop. ๐Ÿ˜

  2. Oh my god, those breads look absolutely amazing, I will have to give these a go but I’m sure they won’t be anywhere near as good as these bad boys!

    1. They are amazing and all the dishes in the restaurant were amazing too. I was so luck to make these breads with the Indian cooks ! But they are of course to make at home… Look at their wonderful oven !

  3. Those nans are just lovely. And an Indian dish whizzed up in under 10 minutes? Wow! My kind of dish!

    1. my kind of dish too and my leftovers today will be even more delicious, have a wonderful day !

  4. My favorite is Indian food! Keral, I believe, means coconut. I learned that from watching the “Paul Merton in India” documentary. My favorite documentary. ๐Ÿ™‚

    1. I did not watch that, I must look out of it ! Yes Keral means coconut and very hot and spicy just as I like it. In fact the naans are with coconut… Have a great day !

  5. Great food. Similar to roti. You familiar with that? Either or, doesn’t matter they all taste great. vw

    1. Yes i love roti too ! Have a great weekend !

  6. Made this for dinner tonight, a BIG hit. Thanks

    1. So pleased and so appreciate that you let me know. We loves this dish too and its so quick to make ! Have a great weekend !

  7. Reblogged this on Ace Food and Health News 2014 and commented:
    #AceFoodNews – Spinach and Orange Curry not one l have ever cooked, so new one on me. Will give it try when l have time #chefs-tips

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