Spinach curry with coconut milk with loads of garlic pods to flavour the vegetarian curry.
Spinach is full of nutrients and antioxidants and garlic with its medicinal properties and health benefits all in one curry for you to enjoy.
This creamy spinach curry is a non-spicy dish for you to enjoy with your meals.
Serving ideas with creamy spinach curry.
- Various rice dishes to serve with spinach curry
- Other vegetarian curries to be serve with spinach curry.
- Meat, chicken and seafood curry to serve with spinach curry.
Tips to make the spinach curry.
- Buying spinach.
- the fresher the spinach leaves are the better but if you are unable to find fresh spinach leaves, you could opt for frozen spinach.
- I would recommend cooking the spinach on the same day you bought it and avoid buying spinach leaves that are withered.
- Avoid cooking the spinach curry over high heat.
utensils and appliances needed
Chopping board and knife
Cooking pot or pan
More spinach recipes
Sri Lankan Dhal(red lentil)spinach curry
Spinach and coconut stir-fry(nivithi mallung).
Storage and freezing.
Spinach can’t be stored or frozen and is best consumed the same day.
Reheating.
Even though the spinach curry can be heated, further heating can lead to the spinach being overcooked and losing all its nutrients.
Stop food wastage.
Since the spinach curry can’t be stored, frozen or reheated. please make sure to make just the amount you need for the family
recipe difficulty-easy
ingredients to cook creamy spinach curry.
Ingredients mentioned below use standard measuring cups and spoons.
A medium bunch of spinach leaves(quantity may vary depending on your requirement, you can also use baby spinach
Medium-sized onion finely sliced
A sprig of curry leaves
1 green chilli slit in half
10 to 15 pods of whole garlic(reduce the quantity or remove the garlic pods if you prefer.
1/2 a teaspoon of fenugreek seeds
2 cardamom slightly bruised
1/2 teaspoon of turmeric powder
1/4 cup of water
1 cup of thick coconut milk
Salt to season
How to cook spinach coconut milk curry.
Wash and remove impurities from the spinach leaves and set aside.
Slice the onion(1 medium)and slit the green chilli in half.
Peel the pods of garlic and leave it whole.
Add the onions(1 medium, finely sliced), garlic pods(15), curry leaves(a sprig), fenugreek seeds(1/2 a tsp), cardamom(2 pods), turmeric(1/2 a tsp)and the green chilli(one slit in half)into the cooking.
Pour in the water and coconut milk and season with salt.
let the coconut milk slowly simmer for about 10 to 15 minutes or until all the ingredients become tender.
Once the colour of the gravy changes to a pale yellow and thickens, reduce the heat to low and gently add the washed spinach leaves.
Let it simmer on low heat for about 5 minutes until all the leaves are well immersed in thick coconut milk gravy.
Immediately switch off the flame to retain the colour of the spinach leaves.
Take the curry off the flame when you notice the perfect balance of green and yellow to enjoy the garlic-flavoured coconut milk gravy and the tender spinach leaves.
JOIN ME ON THE ISLANDSMILE YOUTUBE CHANNEL
visit the SEAFOOD BLOG.
Creamy spinach curry with coconut milk.
An easy spinach curry recipe with loads of garlic and coconut milk to give you a mildly spiced dish.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- A medium bunch of Spinach Leaves (Quantity may vary depending on your requirement, you can also use baby spinach. if using frozen spinach reduce water to 1/4 cup)
- 1 medium-sized onion finely sliced
- A sprig of curry leaves
- 1 green chilli slit in half
- 10-15 pods of garlic (you could reduce the quantity according to your preference)
- 1/2 tsp of fenugreek seeds
- 2 cardamom pods
- 1/2 tsp of turmeric powder
- 1/2 cup of water
- 1 cup thick coconut milk
- salt to taste
Instructions
- Wash and remove impurities from the spinach leaves and set aside.
- Slice the onion(1 medium)and slit the green chilli in half. Peel the pods of garlic and leave it whole.
- Add the onions(1 medium, finely sliced), garlic pods(15), curry leaves(a sprig), fenugreek seeds(1/2 a tsp), cardamom(2 pods), turmeric(1/2 a tsp)and the green chilli(one slit in half)into the cooking.
- Pour in the water and coconut milk and season with salt.
- let the coconut milk slowly simmer for about 10 to 15 minutes or until all the ingredients become tender.
- Once the colour of the gravy changes to a pale yellow and thickens, reduce the heat to low and gently add the washed spinach leaves.
- Let it simmer on low heat for about 5 minutes until all the leaves are well immersed in thick coconut milk gravy.
- Immediately switch off the flame to retain the colour of the spinach leaves. make sure not to overcook the spinach curry.
- Take the curry off the flame when you notice the perfect balance of green and yellow to enjoy the garlic-flavoured coconut milk gravy and the tender spinach leaves.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 153Total Fat: 12gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 189mgCarbohydrates: 10gFiber: 2gSugar: 2gProtein: 4g
Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.
All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog.
I would appreciate it if you only share the link rather than the full recipe.
All images and text on this website are protected by copyright.