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Saagwala Curry

INGREDIENTS:

  • 2 small brown onions (diced)
  • 3 cloves of garlic
  • 1 T cumin
  • 1/2 T turmeric
  • 1 t ground chilli
  • 400g tin of crushed tomatoes
  • Salt & pepper to taste
  • 2 packets of baby spinach (or about two bunches of fresh spinach)
  • Chicken thigh (fat removed), diced
  • Cooked rice  

METHOD:

Saut√© diced onions in a non-stick pan with the garlic and spices for 2 minutes. Place in a blender and add the tomatoes and spinach.  Blend until smooth. Set aside. Brown chicken thighs in a non-stick pan. Once browned add the spinach mixture from the blender and simmer uncovered for 15 minutes. Season with salt and pepper and serve on rice.

Sauce makes enough for 4 serves.  

Gluten free. Dairy Free.  

Can be made as a carb-free meal by replacing the rice with the cauliflower rice

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