India > Vegetarian > Curry

Ivy Gourd and Spinach Curry Recipe

Ingredients with Measurements:
- 1 lb ivy gourd, washed and sliced
- 1 lb spinach, washed and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp salt
- 2 tbsp oil
- 1 cup water

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula

Step-by-step instructions:

1. Heat oil in a large pot or Dutch oven over medium heat.
2. Add cumin seeds and let them splutter for a few seconds.
3. Add chopped onions and sauté until they turn translucent.
4. Add minced garlic and grated ginger and sauté for another minute.
5. Add sliced ivy gourd and chopped spinach to the pot and mix well.
6. Add coriander powder, turmeric powder, garam masala, and salt to the pot and mix well.
7. Pour in 1 cup of water and stir everything together.
8. Cover the pot and let the curry simmer for 20-25 minutes, stirring occasionally.
9. Once the ivy gourd is cooked and the spinach has wilted, turn off the heat.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 120
Total fat: 7g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 14g
Dietary fiber: 6g
Sugar: 4g
Protein: 5g

Substitutions for ingredients:
- Ivy gourd can be substituted with green beans or okra.
- Spinach can be substituted with kale or collard greens.
- Garam masala can be substituted with curry powder.

Variations:
- Add diced tomatoes to the curry for a tangy flavor.
- Add coconut milk to the curry for a creamy texture.
- Add diced potatoes to the curry for a heartier meal.

Tips and tricks:
- Make sure to wash the ivy gourd and spinach thoroughly before using them.
- Slice the ivy gourd thinly for quicker cooking.
- Add more water if the curry becomes too thick.
- Adjust the spices according to your taste.

Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the curry on the stovetop over medium heat or in the microwave until heated through.

Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread.

Garnishes:
Garnish the curry with chopped cilantro or a dollop of plain yogurt.

Pairings:
Pair the curry with rice, naan bread, or quinoa.

Suggested side dishes:
Serve the curry with a side of roasted vegetables or a salad.

Troubleshooting advice:
- If the curry is too watery, let it simmer for a few more minutes to thicken.
- If the curry is too thick, add more water.

Food safety advice:
Make sure to cook the ivy gourd and spinach thoroughly to avoid any foodborne illnesses.

Food history:
Ivy gourd is a tropical vegetable that is commonly used in Indian and Southeast Asian cuisine.

Flavor profiles:
The curry has a spicy and savory flavor with a hint of sweetness from the ivy gourd.

Serving suggestions:
Serve the curry as a main dish for lunch or dinner.

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Region: Indian

Taste: Spicy, Tangy, Savory, Earthy