Spinach meets Chutney meets Curry.

Who needs a quick dinner? Well, I did….and I often do. Just like most of you, I don’t have all the time in the world to be the goddess (or god) I’d like to be in the kitchen and since my new schedule has me busy a few nights a week (teachin yoga, not out partying-in case you were wondering) I’ve had to whip out some of favorite recipes that are “feasible in minutes.”(I love the word feasible). So limpy wilted greens got a makeover today.

Salads are simple, and that’s a WIN in my book. In case you haven’t met me, I don’t preach to the choir here but THIS salad did kind of rock and blow my belly up with fiber. I know the word salad sends the thoughts to 1) ugh, lettuce for dinner? or 2) YES, I love salad and anything beyond iceberg lettuce rocks.

Of course tossing in cupcake pieces wouldn’t be wise, but perhaps more veggies. Yes? It’s all about the add-ins anyway. Start with your base, then load that bad boy up with color, flavor, and texture.

Don’t worry, this is not a popeye salad with some fake italian or thousand island dressing on it.

What is thousand island dressing anyway?

So this particular salad has a unique twist to it. I used “chutney.”

What the heck is chutney you ask?

Well, it’s (pronounced: chut-nee) and according to the Food Lover’s Companion (total must have for the food geek), it originates from the East Indian word Chatni, and is a spicy condiment that contains fruit, vinegar, sugar and spices.

It’s texture ranges from chunky to smooth and the degrees of spiciness also range from mild (you sweat a tad bit) to hot (you likely lose weight from eating it-joking, but you catch my drift). It’s used as an accompaniment to curry dishes but can also be used as a spread or served with cheese. Mmmm, cheese.

Buying: You can find it in the condiment section or ethnic food section of your grocery store. Open it, then refrigerate it.

Anyway here it is…it’s simple, palatable and filling. Maybe a little spicy. What more do you need?


Spinach salad with Curry Chutney Dressing

Serves: 2-4

Time: Like 5 minutes…seriously. (You could do a few push-ups and lunges in that time).


  • 1 bag (5 oz.) of fresh Spinach (or any other green)
  • Baby Bella mushrooms (optional, I had some on hand)
  • 1/4-1/2 cup chicpeas
  • 2 teaspoons grated fresh ginger (optional, totally forgot to do this!)

For the Dressing:

  • 1/4 cup chopped green onion
  • Tabasco sauce ( to taste-optional)
  • 2/3 cup peanuts (toasted is always better)
  • 1 teaspoon curry powder
  • 1 teaspoon dried mustard
  • 1/2 cup dried cherries (optional, or raisins)
  • 1/4 cup chutney (you could make your own-I’d decrease the amount of sugar)
  • 1/2 cup olive oil (or less)
  • 1/3 cup white vinegar
  • couple teaspoons of a sweetener (optional-honey, sugar, maple syrup)

The process:

  • Chop the scallions then set aside.
  • Toast the peanut for ~5 minutes in a skillet on medium heat ( do not burn!)
  • Combine all the salad dressing ingredients in a small bowl (except spinach, mushrooms and chicpeas).
  • Mix it all up.

I'd lick that spoon...yup.

  • Then toss it all with the salad greens (cause they’re now in love)



I’m kinda genius thoughts:

  • Mix your greens up. Got kale on hand? Use that too!
  • Add other goodies to the salad, try other dried fruits like turkish apricots, or fresh fruits like Anjou Pears.
  • Serve this salad alongside the Morroccan Millet stew for a very colorful meal.
  • BONUS READ: We all love Dr. Oz, well I think most people at least trust him. So here’s an article about the benefits of curry and the link to Alzheimer’s. So add curry dishes 1-2 times/week and you’re doing the bod some good.

Have you used Chutney? Got a favorite use for spinach?