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Spinach with Tomatoes and Coriander

A great accompaniment to any Indian meal, or alongside a roast lamb or beef in any style. The cumin and ginger are soothing, the dish light and fresh. Recipe provided by Erica Radich.

Pictured: Spinach with tomatoes and coriander

1 tbsp oil
1 tsp whole cumin seeds
1 tsp chilli powder
1 tsp ground cumin
4 medium (600g) fresh ripe tomatoes, seeded, chopped finely
2 bunches English spinach, coarsely chopped
25g fresh ginger, peeled and cut into long thin strips
½ cup coarsely chopped fresh coriander

Heat oil in a deep pan, add whole cumin seeds, chilli, ground cumin and tomatoes cook for about 3 minutes or until tomatoes are soft. 

Add spinach and ginger, cook until spinach is wilted.

Season to taste with salt and pepper, and stir in coriander.

Serves 8