I have had a fairly low blood iron level on and off for several years, and family and friends (and doctors) have always recommended increasing my intake of spinach or silverbeet.
My first memory of eating spinach is having a watery, slimy, lukewarm portion served up for school dinners.
To say it was unappetizing is an under-statement and I developed an intense dislike for this vegetable, despite all of the nutritional benefits it had to offer.
However, during a spell of anemia recently I was determined to increase my dietary intake of iron (in addition to taking the prescribed iron tablets) and I discovered the following recipe for a Spinach and Kumera Curry.
To my total amazement it is absolutely delicious! It is also very healthy (being virtually fat-free) and very cheap - perfect when you are watching the pennies.
This recipe will provide a hearty meal for four accompanied with a serving of rice each.
Ingredients: 300ml/half a pint of vegetable stock 750g/1lb kumera (sweet potatoes) 1 onion 225g/8oz fresh spinach or silverbeet leaves 2 garlic cloves 1 red chilli 1 tablespoon medium or hot curry powder 4 ripe plum tomatoes salt and freshly ground black pepper Method: Peel and cut the kumera into bite-sized wedges, then peel and thinly slice the onion and garlic.
Chop the tomatoes, and de-seed and thinly slice the red chilli.
(Or if you like your curry extra-hot like I do, you can leave the seeds in - but this will make it very hot indeed and not really suitable for serving up to the family unless they are confirmed hot curry eaters too).
Pour the stock into a large saucepan and add the kumera and onions.
Bring to the boil then reduce the heat, put a lid on the pan and leave to cook gently for about 5 minutes.
Add the spinach, garlic, chilli, curry powder and tomatoes to the saucepan and continue cooking over a medium heat for about 10 minutes, or until the spinach has just wilted and the kumera is tender.
Season well and serve hot on a bed of rice.