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    You are in: Home / Indian / Curried Spinach & Onion Rice Recipe
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    Curried Spinach & Onion Rice

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Sara 76's Note:

    To make this side dish into a main meal for 4 people, add a large tin of drained tuna. You can replace the curry powder with a mixture of ground spices such as coriander, cumin, and turmeric, if you prefer. From the January 2009 issue of "recipes +" magazine.

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    Units: US | Metric


    1. 1
      Heat oil in a large saucepan over moderate heat. Cook and stir onion for 8-10 minutes or until golden. Transfer to a plate. Set aside.
    2. 2
      Reheat pan; add curry powder, cardamom, cinnamon, cloves and bay leaves. Cook and stir for 1 minute. Add rice; stir to combine. Add stock; cover with a lid. Bring to boil. Reduce heat; cook for 15 minutes or until liquid is absorbed. Remove from heat. Stand for 5 minutes. Using a fork, seperate grains. Remove cardamom pods, cinnamon stick, cloves and bay leaves. Stir in spinach until it wilts. Season with salt.
    3. 3
      Spoon rice into a large serving bowl. Top with onion, almonds, and chilli.

    Ratings & Reviews:


    Nutritional Facts for Curried Spinach & Onion Rice

    Serving Size: 1 (229 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 281.3
    Calories from Fat 62
    Total Fat 6.9 g
    Saturated Fat 1.0 g
    Cholesterol 3.6 mg
    Sodium 189.7 mg
    Total Carbohydrate 46.4 g
    Dietary Fiber 3.7 g
    Sugars 4.3 g
    Protein 9.2 g

    The following items or measurements are not included:

    peanut oil

    cardamom pods


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