Muboora Curry

Ingredients

In this adaptation, the traditional Zimbabwean Muboora is transformed into a South Asian-inspired curry. The original dish typically consists of sautéed spinach leaves with minimal spices, while the adapted version incorporates a variety of aromatic spices commonly used in South Asian cuisine. The flavors are enhanced to create a rich and flavorful curry sauce that complements the spinach perfectly. We alse have the original recipe for Muboora, so you can check it out.

• 500 grams (1.1 lbs) spinach leaves, washed and chopped 500 grams (1.1 lbs) spinach leaves, washed and chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1 cup (240 ml) coconut milk 1 cup (240 ml) coconut milk
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 14g, 10g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Stir well to combine the spices with the onion mixture.
5. 5.
   Add the chopped spinach leaves to the pan and cook until wilted.
6. 6.
   Pour in the coconut milk and season with salt. Stir well to combine.
7. 7.
   Reduce the heat to low and simmer for 10-15 minutes, allowing the flavors to meld together.
8. 8.
   Serve the Muboora Curry hot with rice or bread.

Treat your ingredients with care...

• Spinach — Make sure to wash the spinach leaves thoroughly to remove any dirt or grit. Chop the leaves into bite-sized pieces for easy consumption.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder according to your taste preference.
• You can add other vegetables like potatoes or carrots to the curry for added texture and flavor.
• Serve the Muboora Curry with a squeeze of fresh lemon juice for a tangy twist.
• If you prefer a thinner curry consistency, you can add a little water or vegetable broth while simmering.
• Garnish the curry with fresh cilantro leaves for a burst of freshness.

Serving advice

Serve the Muboora Curry hot with steamed basmati rice or naan bread. It also pairs well with a side of raita (yogurt sauce) or pickles.

Presentation advice

Garnish the Muboora Curry with a sprinkle of red chili flakes and a few fresh spinach leaves for an appealing presentation. Serve it in a colorful ceramic bowl to enhance the visual appeal.