Indo-style Spinach Curry with Yogurt (Cheera Moru)

Ingredients

In this Indo-style adaptation, we incorporate Indonesian flavors by adding coconut milk to the curry, which lends a creamy and slightly sweet taste. Additionally, we use a blend of Indian and Indonesian spices to create a unique flavor profile that combines the best of both cuisines. We alse have the original recipe for Cheera moru, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (470ml) spinach leaves, washed and chopped 2 cups (470ml) spinach leaves, washed and chopped
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 14g, 6g
• Protein: 6g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan. Sauté until the onion turns translucent.
3. 3.
   Add the cumin seeds, turmeric powder, coriander powder, and red chili powder to the pan. Stir well to coat the onions and garlic with the spices.
4. 4.
   Pour in the coconut milk and bring the mixture to a simmer.
5. 5.
   Add the chopped spinach leaves to the pan and cook until wilted, about 5 minutes.
6. 6.
   Reduce the heat to low and stir in the plain yogurt. Cook for an additional 2-3 minutes, stirring gently.
7. 7.
   Season with salt to taste.
8. 8.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Spinach — Make sure to wash the spinach leaves thoroughly to remove any dirt or grit. Pat them dry before chopping.
• Coconut milk — Use full-fat coconut milk for a creamy texture. Shake the can well before opening to ensure the cream and liquid are well mixed.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder according to your taste preference.
• If you prefer a smoother texture, you can blend the curry using an immersion blender or a regular blender before adding the yogurt.
• Serve the curry with steamed rice or warm naan bread for a complete meal.

Serving advice

Serve the Indo-style Spinach Curry with Yogurt hot, garnished with fresh cilantro leaves. Accompany it with steamed rice or warm naan bread for a satisfying meal.

Presentation advice

To enhance the presentation, sprinkle a pinch of red chili powder and a drizzle of coconut milk on top of the curry. Serve it in a vibrant bowl or on a decorative plate to make it visually appealing.