toodle.

Spinach and Poppadum Millefeuille

A quick vegetarian stack featuring sautéed garlic and chilli spinach layered between crispy poppadums and finished with curry powder.

VegetarianHealthyQuickSpinachIndian-Style

Estimated Nutrition

Per Serving Total
Calories 305.5 kcals 305.5 kcals
Carbohydrates 18.2 grams 18.2 grams
Fat 23.4 grams 23.4 grams
Protein 5.8 grams 5.8 grams
Cook Time
10 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
25
g
Butter
GrainsCereals
3
piece
Poppadums
ready-cooked
Liquids
0.5
piece
Lime Juice
NutsSeeds
1
piece
Garlic
peeled, finely sliced
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
pinch
Curry Powder
to serve
Vegetables
0.5
piece
Red Chilli
chopped
60
g
Spinach
washed

Steps

  • Heat 25g of butter in a pan until foaming.
  • Fry the garlic and chilli for 2 to 3 minutes.
  • Add the spinach and cook until wilted.
  • Season with salt and pepper and stir in the lime juice.
  • Place one poppadum on a plate and cover with half the spinach.
  • Layer another poppadum and the remaining spinach.
  • Top with the final poppadum and sprinkle with curry powder.