Heat the oil in a pan. Add the cloves and when they start to swell add the cumin seeds and fenugreek seeds.
When these begin to crackle add the sliced onion and brown sugar. Reduce the heat and cook the onion until it is browned.
Meanwhile, soak the sultanas in hot water for 2 minutes. Drain and add to the caramelised onions.
Fold in the baby spinach. Sprinkle with garam masala and season to taste.
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