This quick and easy wilted-spinach side gets its Indian-inspired flavours from curry leaves and cumin seeds.
- Heat the ghee in a large heavy-based frying pan over medium heat. Add the garlic and combined chilli and cook, stirring, for 1-2 minutes.
- Add the curry leaves, mustard seeds and cumin seeds and cook, stirring, for 3 minutes or until aromatic and the mustard seeds begin to pop.
- Add the spinach and cover. Cook, tossing occasionally, for 3 minutes or until the spinach just wilts. Season with salt and pepper to serve.
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