Super healthy ‘Indian Style Spinach & Tomatoes’ from DR Greger ‘How not to die’ cookbook! This is possibly one of the easiest, healthiest & tastiest meals you can make. Superb recipe book too, especially for WFPB beginners!
Super healthy ‘Indian Style Spinach & Tomatoes’ from DR Greger ‘How not to die’ cookbook! This is possibly one of the easiest, healthiest & tastiest meals you can make. Superb recipe book too, especially for WFPB beginners!
Method: Steam the spinach using your method until tender, then drain the excess liquids. Puree the spinach in a processor or roughly chop. Drain the tomato liquid into the frying pan and put on a medium heat. Add the mushrooms, ginger, tumeric, corriander, cumin and chilli flakes and cook through for 3-5 min. Stir in the tomatoes and miso paste, then stir in. Add the spinach last and cook through. Serve as a side dish or as a main with rice, quinoa, couscous or with veg.
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Video & recipe here, if anyone is interested… https://youtu.be/wl278Q2C4rE
Serves 4
10 mins Preparation 10 mins Cooking
Ingredients
450g fresh spinach
400g tinned chopped tomatoes (salt free)
250-300g mushrooms (approx)
1-2 tsp fresh grated ginger
1-2 tsp fresh grated tumeric (or 1/2 tsp ground tumeric)
5-10g fresh corriander (or 1 tsp ground corriander)
1/4 tsp ground cumin
1/4 tsp chilli flakes
1tbsp white miso paste (optional)
Method: Steam the spinach using your method until tender, then drain the excess liquids. Puree the spinach in a processor or roughly chop. Drain the tomato liquid into the frying pan and put on a medium heat. Add the mushrooms, ginger, tumeric, corriander, cumin and chilli flakes and cook through for 3-5 min. Stir in the tomatoes and miso paste, then stir in. Add the spinach last and cook through. Serve as a side dish or as a main with rice, quinoa, couscous or with veg.