[NEW] NOT your ORDINARY Spinach!????DELICIOUS & HEALTHY Korean Spinach [시금치나물] 간단하고 맛있게 무치는 꿀팁
????#spinach #koreansidedish #spinachrecipe
Eating spinach does NOT have to taste bad! Make Korean spinach, full of juicy & delicious tastes and SUPER HEALTHY! ????????시금치나물: 정말 간단하고 맛있게 무치는 꿀팁
Written Recipe 작성된 레시피
SUBSCRIBE
@Modern Pepper
FOLLOW ME @
FYI:
SheGeumChi 시금치 = Spinach
NaMul 나물 = Stem Vegetables
MuChim 무침 = Hand-Mixed Dish
WOULD LOVE TO HEAR FROM YOU!
Please take a photo of your Korean Spinach when you make it, post it on your social media, and TAG @Modern Pepper
????BINGE WATCH MORE Korean Side Dish Recipes ⬇️반찬 레시피 더보기
????????BINGE WATCH MORE Korean Recipes ⬇️한식 레시피 더보기
????????Shop more Korean ingredients & kitchen gadgets at
Korean Soy Sauce 간장
Brown Sugar 흑설탕
Beef Dashida (Bouilion Powder) 쇠고기 다시다
????YeonDu 연두 Vegan (concentrated broth enhancer, use instead of Beef Dashida)
Sesame Oil 참기름
Sesame Seeds 참깨
(100% Made In Korea)
Black Peppercorns 통후추
Pepper Grinder 통후추 그라인더
Microplane grater (fine) 강판
Glass Mixing Bowls
(10 piece set)
(3 piece set)
Disposable Gloves (food safe)
Knife Sets: 명품 칼
9 Piece Set 세트
16 piece Knife Set 세트
Chef's Knife
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Spinach Side Dish; 시금치나물; 시금치나물무침; Sigeumchi-namul, how to cook spinach, spinach recipes, garlic spinach; sauteed spinach recipes, easy spinach; healthy spinach recipe; Korean spinach; Korean side dish; banchan; spinach salad;
how to make garlic butter spinach, how to cook spinach, spinach recipes, garlic butter spinach, sauteed spinach recipes, sauteed spinach with garlic, sauteed spinach recipe, sauteed spinach recipes with garlic, easy sauteed spinach with garlic, easy sauteed spinach recipe, sauteed spinach, spinach recipe, how to cook sauteed spinach, sauteed spinach recipe healthy;
Spinach Salad with Hot Bacon Dressing
Top off a simple salad with sweet and salty bacon dressing.
Get the Recipe:
Directed by: Dillon Deaton
Produced by: James Mieczkowski
Subscribe to the Our State Youtube Channel for more:
About Our State:
Since 1933, Our State has been the trusted resource for all things North Carolina. It’s the perfect source of information for those who’ve lived in North Carolina all their lives, those just becoming acquainted with the state, or those looking to visit or relocate. Discover new places to visit. Try new recipes. Uncover the history, culture, and beauty of North Carolina.
Website:
Facebook:
Twitter:
Instagram:
Simple Stir-Fried Chinese Spinach with Garlic | Su's Cookbook
Stir-Fried Chinese Spinach with Garlic Recipe
By Su’s Cookbook
Ingredients :
350gm Chinese spinach
4 cloves of garlic, minced
White pepper powder
Sauce mix:
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp water
½ tsp of sugar
Oil for cooking
Some water to sprinkle
Method:
Heat up some oil in a wok over medium flame. Add in the minced garlic and stir-fry until fragrant.
Then, add in the spinach. Sprinkle a little water and cook until it is wilted.
Finally, add in the sauce and some white pepper powder and it’s done!
Spinach Lentil and Squash Curry Recipe - Perfect For Easy Vegetarian and Vegan Meals
One pot Lentil curry recipe with spinach and squash is perfect for easy Vegetarian and Vegan Meals. Make this easy lentil recipe enjoy it through out the week. This easy vegetarian curry is packed with nutrient and is delicious, perfect for lunch or dinner.
???? Let me know in the comments if you enjoyed my vegan Lentil curry recipe
▶️ RECIPE INGREDIENTS: (3 to 4 servings approx.)
1 cup / 180g Dry red lentils - Soak lentils in water for 1 hour
500g Squash (cut into cubes) - I have used Butternut squash, you could also use pumpkin or acorn squash
100g / 3 cups Spinach leaves - chopped
2 to 3 tablespoon olive oil OR oil of choice
1+1/2 cup / 200g Onion
1 Tablespoon Ginger - finely chopped
1 tablespoon Garlic - finely chopped
3/4 cup / 175ml Tomato puree / Passata (strained tomatoes)
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/8 teaspoon Asafoetida (hing)
1/4 to 1/2 teaspoon cayenne pepper (OPTIONAL)
4 cups / 900ml water OR Vegetable broth/stock
Salt to taste ( I added total 1+3/4 Teaspoon of pink Himalayan salt)
???? Garnish:
1/2 cup / 20g fresh Cilantro / Coriander leaves
1/2 teaspoon Ground Black Pepper
Lemon Juice to taste (I added 1/2 Tablespoon but you do you)
Drizzle of Olive Oil (I added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the red lentils a few times, until the water runs clear and then soak for 1 hour. Finely chop the onion, ginger and garlic. Chop the squash in to 1 inch cubes (approx.).
To a heated pan add the cooking oil, onions and 1/4 teaspoon salt. Fry on medium heat until the onions are lightly browned. Adding salt to onion will release it's moisture and help it cook faster so please don’t skip this step.
Add the ginger and garlic and fry for another 1 minute or until fragrant. Now reduce the heat to low and add the spices (turmeric, ground cumin, coriander, garam masala, asafoetida and cayenne pepper). Fry on low heat for about 1 minute or so. Add the tomato puree or passata and mix well. Cook the puree for another 2 minutes. Add the chopped squash, soaked/strained red lentils, salt to taste, water and mix well. Turn up the heat, cover the lid and bring to a vigorous boil. Once it starts to boil, give it a mix and cover the lid. Reduce the heat to medium-low (or low depending on the heat of your stove). Cook on medium-low heat for about 25 to 30 minutes or until the lentils are completely cooked.
✅ ???? NOTE: The cooking time of the lentils depends on the quality of the lentils. One batch of red lentils maybe drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 30 minutes on my stove.
Once the lentils are cooked uncover and give it a mix. Whisk the with the spatula to break down the lentils, this will make the dish creamy. Now increase the heat to medium and bring the lentils to a boil. Add the chopped spinach leaves and mix well. Cook the spinach for about 1 minute or so. Turn off the heat.
✅ ???? NOTE: If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste.
Add the chopped cilantro, ground black pepper, lemon juice, drizzle of a good quality extra virgin olive oil. Mix well. Serve hot with a steamed rice/naan, green side salad and some pickle.
▶️ IMPORTANT NOTES:
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it
???? Cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 30 minutes on my stove
???? Every stove is different so regulate the heat as required
???? If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
*****
Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
Subscribe to stay up to date on the latest vegan recipes!
✅ Follow Food Impromptu:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu here ⤵️
****
#lentils #lentilsrecipe #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #spinach #dal #lentilcurry #daalrecipes #squash
Spinach and Mandarin Orange Salad Recipe | Show Me The Curry
This Spinach Salad with mandarin oranges and a lightly sweet and zesty dressing is perfect for barbecues, picnics or potlucks. The surprise element is the crunchy, caramelized almonds that balance out the taste and texture of the spinach. The mandarin Oranges in this spinach salad not only provide color but also that fresh summer appeal...so what are you waiting for, dig in!
+++++++++++++++++++++++++++
+++++++++++++++++++++++++
Check our Website :
++++++++++++++++++++++++++
Check our YouTube Channel:
+++++++++++++++++++++++++
Connect with us on Social Media:
Facebook:
Twitter:
Instagram:
Pinterest:
Healthy spinach recipes, spinach salad recipes, how to make homemade salad dressing, different varieties of salad, easy salad recipes, healthy salad dressing recipes.
Creamy SPINACH LENTIL Curry Recipe for Vegetarian and Vegan Diet | Indian Style Spinach and Lentils
Creamy SPINACH LENTIL Curry Recipe for Vegetarian and Vegan Diet | Indian Style Spinach and Lentils
???? Let me know if you enjoyed my vegan spinach lentil curry recipe
▶️ RECIPE INGREDIENTS: (3 servings approx.)
???? To cook lentils:
3/4 Cup / 160g Brown Lentils (Washed/Soaked in water for 10 to 12 hours or overnight)
1+ 1/2 Cup / 350ml Vegetable Broth (Low Sodium)
???? Spinach Puree:
150g / 5 cups approx. Spinach
4 to 5 g / 2 Tablespoon Cilantro (Coriander leaves)
350ml / 1+1/2 Cup Coconut milk (Full-Fat)
???? Curry Ingredients:
3 Tablespoon Cooking Oil (I have used light olive oil)
1+1/2 Cup / 200g Onion
2 Tablespoon Garlic - finely chopped (4 to 5 garlic cloves)
1 Tablespoon Ginger - finely chopped (1 Inch ginger)
1 Teaspoon Ground Cumin
1+1/2 Teaspoon Ground Coriander
1/8 Teaspoon Asafoetida (Hing)
1/4 Teaspoon Cayenne Pepper (Optional)
1/4 Teaspoon Garam Masala (Optional)
1 Cups / 200g Tomatoes
1/2 Cup Water - add ONLY IF REQUIRED
Salt to taste (I added total 1/4 + 1 teaspoon pink Himalayan salt)
1/2 to 3/4 Tablespoon Lemon Juice or to taste
▶️ METHOD:
Wash the brown lentils a few times, until the water runs clear and then soak for 10 to 12 hours or overnight.
Drain the water from the soaked lentils and transfer it to a small pot. Add the vegetable broth and cover and bring to a boil. Once it starts to boil, reduce the heat to medium-low, cover and cook for about 10 minutes or until the lentils are cooked. Set aside for later - UNCOVERED.
✅ ????NOTE: The cooking time of the lentils depends on it's quality. Sometimes one batch of lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 10 minutes on my stove.
To a blender add the spinach, coriander, coconut milk and blend to a smooth puree. Set it aside for later. Do not over blend it, otherwise you may loose the green colour of the spinach due to over heating.
???? Use a wider pan / pot to cook this dish
To a heated pan add the cooking oil, onion, 1/4 teaspoon salt. Fry while switching between medium to medium-high heat (depending on the heat of your stove) heat until the onion is soft and browned. (Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it). This takes about 6 minutes or so.
Add the garlic, ginger and fry on medium heat for 2 minutes or until fragrant. Reduce the heat to low and add the spices (ground cumin, coriander, asafoetida, cayenne pepper, garam masala) and fry for about 1 minute or until fragrant. Add the chopped tomatoes. Increase the heat and cook for 2 to 3 minutes on medium to medium-high heat or until the tomatoes are soft.
Add the cooked lentils and bring to a boil. Cook on medium-high heat UNTIL ALL THE LIQUID HAS EVAPORATED AND THE CONSISTENCY GETS THICK.
Add the spinach puree. Rinse the blender container with water to get any remaining puree and add it to the pan. Bring to a rapid simmer and then cook for about 2 to 3 minutes or until the spinach is cooked but still retains it’s green colour.
✅ ????NOTE: This curry has a thicker consistency and SHOULD NOT BE WATERY. If it seems watery then cook it for longer.
Turn off the heat. Add lemon juice. Mix well. Serve hot with Naan/flatbread/Rice & a side salad.
▶️ IMPORTANT TIPS:
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, soak longer
???? Cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY.
???? Every stove is different so regulate the heat as required. COOKING TIME AND HEAT MAY VARY DEPENDING ON THE TYPE OF STOVE YOU ARE USING
???? Adding salt to onion will release it's moisture and help it cook faster so don’t skip it
???? DO NOT OVERCOOK THE SPINACH PUREE, OR ELSE YOU'LL LOOSE THE GREEN COLOUR
???? If the curry is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste
???? Use a wide pan/pot to cook this dish
****
Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
Subscribe for latest vegan recipes!
✅ Follow Food Impromptu:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu:
#lentils #lentilsrecipe #lentilcurry #VeganRecipes #FoodImpromptu #HealthyVeganRecipes #VeganFood #HealthyRecipes #Vegan #PlantBased #PlantBasedCooking #spinach #spinachdal #dal