Sindhi Curried Spinach and Vegetables

I adore spinach and this lusciously creamed green dish turned out to be a incredibly versatile one. Similar to the North Indian malai sak I made several years ago, this dish from the Sindh region of Pakistan is much heartier with more vegetables—potatoes, carrots, eggplant and peppers—as well as a more complex flavor. I put together this tasty curry to go along with coconut rice, but as I had lots left over, I served it the next day with scrambled eggs and later on as a chutney with samosas. This dish is perhaps not particularly photogenic, but I assure you, it's fabulous, especially considering the multiple ways you can serve this spicy vegetable-packed curry.

Sindhi Curried Spinach

Recipe by Lisa Turner
Cuisine: Pakistani
Published on September 25, 2014

Spiced and creamed Sindhi spinach curry loaded with vegetables — delicious served as a vegetable side dish, spooned on rice or eggs, or as a thick savory chutney

Preparation: 20 minutes
Cooking time: 1 to 1 1/2 hours

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Ingredients:

1 cup channa dal (split black chickpeas)
1 tablespoon coconut oil or sesame oil
1 1/2 teaspoons cumin seeds
1 small red onion, diced
2 to 3 green chilies, seeded and finely chopped
1-inch fresh ginger, finely chopped
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon Kashmiri chili powder
1 teaspoon paprika
1/2 teaspoon amchoor powder
1/4 to 1/2 teaspoon asafetida
1 green bell pepper, seeded and chopped
1 small eggplant, sliced
handful of green beans, trimmed and chopped
1 medium carrot, scrubbed and chopped
1 medium potato, scrubbed and cubed
2 medium tomatoes, finely chopped
1 lb (450 g) spinach, trimmed and roughly chopped
1/4 cup tamarind paste
1/2 cup fresh chopped dill (or 2 tablespoons dried)
3 tablespoons dried fenugreek leaves (methi), crumbled
2 teaspoons sea salt

Instructions:

Rinse the channa dal under running water. Soak with enough water to cover for 1 hour. Drain, rinse, and set aside.
Heat the oil in a large saucepan over medium heat. When hot, toss in the cumin seeds and stir for 1 minute. Add the onion and sauté for 5 minutes. Add the chilies and ginger, stir for another few minutes, then add the turmeric, coriander, chili powder, paprika, amchoor and asafetida, and stir for another minute.
Add the green pepper, eggplant, green beans, carrot, potato, tomatoes and half of the spinach, a few handfuls at a time. Stir often for a few minutes. Then add 1 1/2 cups of water along with the channa dal. Bring to a boil, reduce the heat to low, cover, and simmer until the dal and vegetables are tender—40 to 60 minutes.
Stir in the tamarind to combine and then add the remaining spinach, a few handfuls at a time, along with dill, fenugreek and salt.
Simmer uncovered for another 10 to 15 minutes until the curry has thickened. Partially purée the mixture with an immersion blender and serve hot.

Makes 6 to 8 servings