This rice comes out the most extreme, green colour - it's fantastic!! As I have mentioned before spinach is my favourite food; so this dish was always going to be a winner!
The three chillies ground into a paste (with more garlic, fresh ginger and water) give it a bit of a bite... So either label it as not for the faint of heart, or use fewer chillies to dial it down a bit...
This recipe is fairly similar to a Greek one I've presented previously; only with extra garlic and chilli and ginger added... Puréeing the spinach also make this final dish much greener than the previous one! I'd be hard pressed to pick a favourite out of the two; the Greek dish being much richer and this being more punchy - you should try them both out and see which you like better!
1-2 tsp oil
1 tsp cumin seeds
1 tomato finely diced, seeds, skin and all!
1 onion, finely diced
3 green chillies
1" piece fresh ginger, grated } All ground to a paste with a little water...
5 cloves garlic
1 1/2 cups cooked rice (that's 3/4 cup raw rice, cooked)
1 bunch (approx. 200g) spinach, washed, chopped, wilted and puréed
Salt to taste.
Fry the cumin in the oil until fragrant and popping.
Toss in the tomato and onion and cook until the onion is translucent.
Tip in the chilli/garlic paste and cook for 5-6 minutes until fragrant and the "raw" taste has been cooked out.
Pour over the spinach purée and cook for another 3-4 minutes before adding the cooked rice and heating through.
Season with salt to taste and serve with your favourite curry!
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