Crisp Poppadoms with Tomato Chutney and Sautéeed Spinach

Deep-fried poppadoms layered with a homemade spiced tomato chutney and buttery sautéed spinach to create a flavorful vegetarian tower.

Vegetarian Indian Quick Appetiser Tomato Spinach

Estimated Nutrition

Calories

482.5

kcal / serving

482.5 kcal total

Carbs

33.6g

per serving

33.6 g total

Fat

34.1g

per serving

34.1 g total

Protein

10.2g

per serving

10.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Brown Sugar

soft

CondimentsSauces

tsp

Red Wine Vinegar

Dairy

Butter

NutsSeeds

clove

Garlic

finely chopped

pinch

Chili Flakes

tbsp

Basil

chopped fresh

tbsp

Mint

chopped fresh

tbsp

Coriander

chopped fresh

Salt

for seasoning

Black Pepper

freshly ground, for seasoning

OilsFats

300

Vegetable Oil

for deep frying

dash

Olive Oil

Other

piece

Poppadum

raw

Vegetables

0.5

piece

Onion

peeled, finely chopped

piece

Tomato

chopped

150

Baby Spinach

Method

Heat the vegetable oil in a large saucepan until hot.

Fry the poppadoms for 30 seconds until crisp and drain on kitchen paper.

Fry the onion in olive oil for four minutes until softened.

Add the garlic and fry for one minute.

Add tomato, sugar, chilli, and vinegar and simmer for 5 minutes.

Stir in the fresh herbs and season with salt and pepper.

Melt butter in a separate saucepan and wilt the spinach.

Season the spinach and drain any excess water.

Layer the poppadoms with chutney and spinach to form a tower and serve.