Vegetable of the Month – Spinach – April

Discover the versatility and nutritional power of spinach, a green vegetable that is an essential addition to a healthy diet and diverse meals.

Spinach is renowned for its impressive nutritional profile. This green leafy vegetable is packed with essential nutrients such as vitamin A, vitamin C, vitamin K, folate, iron, calcium, and antioxidants. Regular consumption of spinach can contribute to a healthy diet and promote overall well-being.

Growing spinach is easy, and it thrives in cool, moist conditions, especially in spring and fall. It is a fast-growing vegetable that can be easily cultivated in gardens, containers, and even pots on balconies.

What truly sets spinach apart is its versatility in dishes. It can be added raw to salads for a crunchy texture and fresh taste. Steamed, sautéed, or cooked, spinach adds a delightful flavor to soups, sauces, and curries. Moreover, it can even be used as a filling for savory dishes such as quiches and lasagna, making it a valuable addition to any culinary creation.

By incorporating spinach into your meals, you not only benefit from its nutritional richness but also from its versatility and delicious taste. Add spinach to your grocery list and explore the countless ways this vegetable can enrich your dishes.

Some tasty recipes with spinach:

Curry with Chickpeas and Spinach

Ingredients for 4 people:

  • 400 g spinach
  • 500 g sweet potatoes
  • 3 shallots
  • 2 cloves of garlic
  • 4 tbsp yogurt
  • 4 pita bread
  • 2 tbsp pumpkin seeds
  • 330 g chickpeas
  • 400 ml coconut milk
  • 2 tbsp red curry paste
  • Black pepper & salt

Preparation:

  1. Peel the sweet potatoes and cut them into 1 cm cubes. Cook for 5 minutes in lightly salted water. Drain.
  2. Meanwhile, finely chop the shallots and garlic. Heat the olive oil in a saucepan and sauté the shallots and garlic for 1 minute.
  3. Add the curry paste and sauté briefly. Add the coconut milk and bring to a boil while stirring.
  4. Add the spinach and let it wilt.
  5. Rinse the chickpeas under cold water and drain. Add them along with the sweet potatoes to the curry. Let simmer for 2 to 3 minutes.
  6. Meanwhile, toast the pita bread in the toaster or under the oven grill. Cut into strips.
  7. Divide the curry among plates. Garnish with a tablespoon of plant-based yogurt alternative and pumpkin seeds. Serve with the pita bread strips.

Recipe sourced from Colruyt: https://www.colruyt.be/nl/lekker-koken/recept/curry-met-kikkererwten-en-spinazie

Tacos with Crispy Fish Strips and Spinach Mango Salad


 Ingredients for 4 people:

  • 6 fish fillets
  • 8 tortillas
  • 200 g baby spinach
  • 1 mango
  • 1 lime
  • 1/4 chili pepper
  • 1 handful of fresh cilantro
  • 150 g sour cream
  • 2 eggs
  • Flour
  • 100 g panko breadcrumbs
  • Curry powder
  • Olive oil
  • Pepper & salt

Preparation:

  1. Peel the mango, cut it into strips or cubes, and sprinkle with lime juice. Rinse the spinach. Remove the seeds from the chili pepper and finely chop. Mix the spinach, mango, chili pepper, and cilantro with extra lime juice, a dash of olive oil, and pepper and salt. Store in the refrigerator.
  2. Mix the sour cream with curry powder, pepper, and salt and store in the refrigerator.
  3. Cut the fish into large strips and season with pepper and salt. Beat the eggs. Coat the fish strips first in flour, then in the eggs, and finally in the panko breadcrumbs.
  4. Fry the fish strips until crispy in a little oil or in the air fryer. Season with pepper and salt.
  5. Spread a layer of sour cream on the tacos or tortillas and top with the spinach salad and fish strips. Serve immediately.