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Sauteed Spinach in Fennel Tomato Sauce [Vegan]

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The most pronounced flavor here is the fennel. This recipe is pretty much a typical rendition of any kind of a Bengali stir fry, with the exception of the tomatoes which add a new dimension of flavor to this dish.

Sauteed Spinach in Fennel Tomato Sauce [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon fennel seeds
  • 1 small red onion, cut into a coarse dice
  • 2 dried red chilies
  • 1 teaspoon freshly grated ginger
  • 2 cloves of garlic, grated
  • 1 large tomato cut into a dice
  • 2 green chilies, finely chopped
  • 1 teaspoon salt
  • 3 cups of washed fresh spinach leaves

Preparation

  1. Heat the oil and add in the fennel and cumin seeds and wait for them to sizzle.
  2. Into this mixture add in the red onion, ginger, garlic and mix well. Cook on low heat for about 5 minutes until the onions are soft and just beginning to turn golden.
  3. Add in the tomato, cinnamon and the chilies and salt and cook this mixture for 15 minutes, stirring frequently. At this point, you should have a fairly smooth and dry gravy, with the onions soft and melted into thick sauce
  4. Fold in the spinach leaves and cook for another 3-4 minutes, until the spinach is just cooked through. The spinach should absorb the sauce into a thick soft mixture.

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AUTHOR & RECIPE DETAILS


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Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!


 

 



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