The Brightside - Hulk Monster Curry (Spinach Saag) from Nutrition By Jane

Jane Houston, currently completing a Bachelor of Nutritional Medicine (Bhsc), is passionate about inspiring parents to nourish their families with wholesome, nutrient-dense foods. 

In our latest Brightside, she shares her Spinach Saag Curry recipe, or Hulk Monster Curry ... whatever you have to call it to get the kids to eat it!

Hulk Monster Curry
(Spinach Saag) 

Ingredients:

 - 2 medium carrots  

- 1 large white potato  

- 1 thumb ginger  

- 2 garlic cloves  

- 1 tsp cumin  

- 1 tsp turmeric  

- 1 tsp oregano  

- 2 tsp garam masala  

- 1/4 tsp clove  

- 1/4 tsp nutmeg  

- 1 tbsp mustard seed  

- 125g fresh baby spinach  

- 800ml tinned coconut milk  

- 400g halloumi  

- 1 lemon  

- Salt to taste 

Method:

 2. Finely grate the ginger and chop the garlic.  

 3. Dice the carrot and potato into small, equal-sized cubes. 

 4. Add all of the ground spices together in a small bowl.  

 5. Blend the spinach and coconut milk together until smooth.  

 6. Preheat a large frying pan or pot over medium to high heat and add your choice of cooking oil. 

 7. Add in the mustard seeds to toast for roughly 30 seconds until they start popping, then add in the onions, garlic and ginger. Season with salt and cook for two minutes.  

 8. Add in the spices and stir well - reduce to low heat while you are activating the spices.  

 9. Turn the heat back up and add in the diced carrot and potato - cook for a further 3-4 minutes, stirring regularly.  

 10. Pour in the green sauce, stir well and season with salt.  

 11. Allow the sauce to thicken for a further 20 minutes on a slow simmer - stirring as required.  

 12. Once the vegetables are nearly cooked, fry the halloumi. Once the halloumi is cooked, keep it in the pan to stay warm while waiting to serve.  

 13. Serve the curry with steamed rice, halloumi and freshly squeezed lemon juice.

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