Mchicha Curry with Coconut Milk

Ingredients

• 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 ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 500g fresh spinach leaves, washed and chopped 500g fresh spinach leaves, washed and chopped
• Juice of 1 lemon Juice of 1 lemon

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 5g
• Fiber: 7g
• Salt: 1g

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 and sauté until golden brown.
3. 3.
   In a small bowl, combine the ground cumin, coriander, turmeric, paprika, salt, black pepper, and cayenne pepper (if using).
4. 4.
   Add the spice mixture to the pan and cook for 1-2 minutes, stirring continuously to release the flavors.
5. 5.
   Pour in the coconut milk and stir well to combine with the spices.
6. 6.
   Add the chopped spinach leaves to the pan and cook until wilted, approximately 5-7 minutes.
7. 7.
   Squeeze the lemon juice over the curry and stir to incorporate.
8. 8.
   Remove from heat and let the flavors meld for a few minutes before serving.
9. 9.
   Serve the Mchicha Curry hot with steamed rice or chapati.

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 to avoid excess moisture in the curry.

Tips & Tricks

• For a spicier curry, increase the amount of cayenne pepper or add chopped green chilies.
• Adjust the consistency of the curry by adding more or less coconut milk according to your preference.
• To make it a heartier meal, you can add cooked chickpeas or diced tofu to the curry.
• Garnish with freshly chopped cilantro for added freshness and flavor.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Mchicha Curry in a deep bowl, accompanied by steamed rice or warm chapati. Add a dollop of coconut yogurt or a sprinkle of toasted coconut flakes on top for an extra touch of creaminess and texture.

Presentation advice

Garnish the Mchicha Curry with a vibrant lemon wedge and a sprig of fresh cilantro. The vibrant green color of the curry will be visually appealing against a plain white plate.