Julie Le Clerc: Spinach bhaji with naan bread

Picture / Carolyn Robertson

Serves 4

2 Tbs sunflower oil
2 cloves garlic, chopped
1 onion, finely chopped
1/2 tsp chilli powder
2 large tomatoes, coarsely chopped
1 large green chilli, seeds discarded, flesh finely chopped
2 Tbs finely grated fresh ginger
1 red pepper, seeds removed, flesh finely diced
400g washed fresh spinach, stalks removed
sea salt
warmed store-bought naan bread to serve

1. Heat a large non-stick frying pan. Add the oil and garlic and cook over a medium heat for 30 seconds. Add the onion and cook until it turns golden brown.

2. Add the chilli powder and tomatoes and cook for 5 minutes, stirring until the tomatoes break down. Stir in the green chilli and ginger and the red pepper. Cover and cook for another 5 minutes.

3. Add the spinach and cook uncovered for 5 minutes, stirring until the spinach wilts. Season with salt to taste. Serve hot with warmed naan bread.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.