spinach & turmeric broth


  • A lightly flavoured oil, such as rice bran or sunflower
  • 3 cloves of garlic, peeled & grated or minced
  • Half a bag of organic spinach, washed & finely chopped
  • 1tsp turmeric
  • 1tsp ground coriander
  • 1tsp ground cumin
  • 1 tbs peeled plum tomatoes, canned are fine, we recommend Biona or Suma
  • Water from a recently boiled kettle


  1. Heat a tablespoon of oil in a saucepan and saute the garlic on a low flame to avoid burning
  2. Add the spinach and wilt softly in the pan, add a tablespoon of water, cover and leave for 5 minutes on a low flame and remove lid. The spinach should be completely soft and cooked through when the lid is removed. 
  3. Add the spices, tomatoes & seasoning, stir through and simmer until warmed through
  4. Add as much or as little water as preferred to thin down the broth, we like ours very thin
  5. Serve with a dollop of organic yoghurt and a drizzle of chilli ghee. Chilli flakes and olive oil work equally well. 



DEVIs London