Spinach Curry

Spinach Curry

• 1 bunch spinach, roughly chopped
• 1 onion, finely diced
• 2 bird's eye chilies, minced
• 2 garlic cloves, finely chopped
• Pinch of mustard seeds
• Pinch of cumin seeds
• 1 tsp ground turmeric
• Salt to taste
• Olive oil

Drizzle some olive oil into a hot skillet and toss in garlic, mustard seeds and cumin seeds. Toast until they become aromatic and the seeds start to crackle. Throw in chili and onion and cook until soft. Add spinach and toss until the leaves have wilted. Sprinkle in ground turmeric and salt to taste. Mix well and remove from heat. Serve with pulao.