- 1lb fresh or frozen spinach
- 2 tablespoon corn oil
- 2 medium onions, diced
- 6-8 curry leaves
- ¼ teaspoon onion seeds
- 1¼ garlic pulp
- 1 teaspoon ginger
- 1 teaspoon chilli powder
- 1 teaspoon salt
- 1½ teaspoon ground coriander
- 1 large red pepper, seeded and sliced
- 4 oz mushrooms, roughly chopped
- 8 oz fromage frais
- 2 tablespoon fresh coriander
If using fresh spinach, blanch it briefly in boiling water and drain thoroughly. If using frozen spinach, thaw first then drain. Set aside.
Heat the oil in a non-stick wok or frying pan and fry the onion seeds for 1-2 minutes. Add the garlic, ginger, chilli powder, salt and ground coriander. Stir-fry for 2-3 minutes.
Add half the red pepper slices and all the mushrooms and continue to stir-fry for 2-3 minutes.
Add the spinach and stir-fry for 4-6 minutes. Finally, add the fromage frais and half the fresh coriander, followed by the remaining red pepper slices. Stir-fry for a further 2-3 minutes before serving, garnished with the remaining fresh coriander.