This recipe I made with leftover curry sauce from yesterday’s Daring Cooks Indian Dosas. I went on about this curry sauce so much yesterday I won’t go into raptures again. But wow – you need to try this!


My other half isn’t the biggest spinach fan, but barely even noticed it in this curry – maybe I could have gotten away with adding more!

Spinach Curry

~ serves 2

  • 1/2 a batch (around 300 ml) of Coconut Curry sauce, the recipe can be found as part of this recipe on Indian Dosas.
  • 2 chicken breasts, chopped into bite sized chunks
  • 1 clove of garlic
  • 1/2 green pepper, diced
  • 5 mushrooms, sliced
  • 200 grams of fresh spinach (although I guess you could use frozen stuff as well)
  • 1/2 red chilli, thinly dices


  1. Fry chicken and garlic for 5 minutes under a medium heat until chicken starts to brown. Add peppers and chilli and fry for another 2 minutes.
  2. Add the mushrooms and spinach, cook for a further 5 minutes, stirring occasionally to make sure it doesn’t stick to the bottom of the pan.
  3. Pour in the curry sauce, and simmer for 5-10 minutes. Serve with rice.