Spinach, Tomato and Rice Curry
I just moved into a new place, and I have a limited supply of pots and spices. We haven’t finished shopping for the things we need. We’re waiting to receive our new bank cards. With our limited supplies I threw together a quick meal yesterday. Surprisingly, it was very good. I regretted not taking a picture before I ate it.
I made this dish because these were the ingredients we had on hand, and I needed to do something with the leftover rice from the day before.
Ingredients
- 1 onion finely chopped
- 1 large clove garlic minced
- 1 tablespoon ginger grated
- 1 tablespoon Madras curry powder
- 1 large tomato chopped
- 1 bunch spinach chopped
- 2 cups cooked rice
- 1 tablespoon olive oil
- salt to taste
I think it would be best to make this dish in a large wok. Since I only had a medium sized pot, that’s what I used. Saute the onion in the olive oil over medium heat until it starts to look translucent. Then add garlic and ginger. Cook for one minute stirring constantly. Add tomato and spinach and stir a few minutes until spinach wilts. Then add curry powder mix well. Then add your leftover rice. Cook until rice is hot. I made sure to keep the ingredients in the pot moving the entire time I was cooking. The pot I have is cheap and food sticks to it easily. If your pot is less sticky maybe you won’t have to do that. Salt to taste and serve.
I invented this on the spot. Cooking can be an adventure. Sometimes it’s good to put some ingredients together and see what happens.
Photo by saital
