Tasty and green?! It’s unheard of!

This is a great recipe for getting in a big bunch of greens or using up some greens if you’ve got a garden.

Ingredients

• 3 tbsp oil, split
• 250g silverbeet/spinach/kale/green leafy
• 200g feta (or for a vegan or allergy-friendly version, use semi-firm tofu)
• A good grind of pepper
• 1/4 tsp ground cardmom (equivalent to 1 cardamom)
• 1/2 tsp ground cloves (equivalent to 2 cloves)
• 1 large diced red onion
• 1 tablespoon fresh or minced ginger
• 2 garlic cloves or 2 tsp minced garlic
• 1 diced chilli
• 1 tin diced tomato
• 1 pinch sugar
• 4 tsp tomato sauce
• 3/4 level tsp salt
• 1 tsp garam masala
• 1/3 cup milk (or soy milk)

Method

1. Heat to medium 1 tbsp of oil in a wide pan and add the spinach (or green leafy)
2. Stir occasionally and cook for 10 minutes before removing from heat and allowing to cool
3. Once cool, blend the green leafy into a purée
4. Chop the feta or tofu into 1cm cubes
5. Heat the remaining 2 tbsp of oil
6. Sauté the onion for 2-3 minutes until slightly browned
7. Add ginger, garlic & chilli and sauté  for 2-3 more minutes
8. Add tomatoes, sugar, pepper, cardamom and cloves and cook for another 2-3 minutes
9. Pour in the spinach purée, salt and heat through
10. Add milk and garam masala
11. Serve with brown basmati rice or bread.  This dish improves with a day or two of ageing in the fridge.

Inspired by Food52.