60 g ghee

2 cloves garlic, crushed

1 large fresh red chili, thinly sliced

1 large fresh green chili, deseeded, thinly sliced

2 Tbs kaffir lime leaves

1 ½ tsp mustard seeds

1 ½ tsp cumin seeds

3 bunches English spinach, stems trimmed, washed

1

Heat the ghee in a large heavy-based frying pan over medium heat. Add the garlic and combined chili and cook, stirring, for 1-2 minutes.

2

Add the curry leaves, mustard seeds and cumin seeds and cook, stirring, for 3 minutes or until aromatic and the mustard seeds begin to pop.

3

Add the spinach and cover. Cook, tossing occasionally, for 3 minutes or until the spinach just wilts. Season with salt and pepper to serve.

Serving size: 1/6 of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.