Vegan Egyptian Spinach with Tomato Sauce | Healthy & Delicious | The Egyptian Cook

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale offers similar nutrients and is often more robust.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola is budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock can be fresher and more flavorful.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar flavor profile and is often more accessible.

Fry diced onions in olive oil until translucent.

Push onions to the side and add minced garlic.

When garlic is fragrant, add diced tomatoes.

Season with ground coriander, sea salt, and black pepper.

Mix ingredients and keep at a medium simmer for about 45 minutes with the lid on, stirring every 10 minutes.

In a separate pan, fry vermicelli in olive oil until browned.

Add washed Egyptian rice and mix well, letting it sit for one minute before adding water.

Add water to the rice, ensuring it is no more than ½ inch above the rice level.

Once boiling, turn heat to low, cover, and simmer for 12 to 15 minutes.

After cooking, let the rice rest for five minutes before fluffing.

Use an immersion blender to blend the tomato sauce until smooth, adding hot water to thin it out.

Add spinach to the sauce and cook for 2 to 5 minutes.

Fry minced garlic in olive oil until browned, then add ground coriander and mix.

Add the seasoned garlic to the spinach sauce and turn off the heat.

Serve by adding a layer of vermicelli rice to a bowl and piling the spinach on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary