Now Reading: 19. Quick Spinach Coconut curry


19. Quick Spinach Coconut curry

Strapped for time? Need a curry in a hurry? Yes, and you want it healthy too?

Below is what you want because it worked really for me. It’s delicious!

Spinachfrozen, 3 packets
Tomato1 can
Coconut milk1 can
Garam Masala3 tablespoons
Cumin Powder1 teaspoon
Coriander Powder1 teaspoon
Turmeric1 tablespoon
Hing1/4 teaspoon
Cumin Seeds1 teaspoon
Coriander seeds1 teaspoon
Ajwain seeds (carom seeds)1 teaspoon
Himalayan Pink Salt (or any salt)1 teaspoon
Organic Sugar1 teaspoon
Ginger2 tablespoons, chopped
Green chili1 piece, thinly sliced
Oil2 tablespoons
These are the 3 main ingredients I am using in this recipe.

Cooking Steps

  1. Let the frozen spinach thaw naturally at room temperature.
  2. In a blender, add the spinach, tomato puree, and coconut milk.
  3. Add all the spice powders, and then the salt and sugar.
  4. Blend it, so that everything is mixed well. If comes out as a paste consistency, that’s also OK. I wanted to preserve a little bit of the spinach in its original form, so I didn’t go for a “spinach shake” or a paste consistency.
  5. Heat a deep pan or a pot with oil. I used ghee (clarified butter).
  6. Add the ginger and green chili. Fry it in oil till the ginger changes colour.
  7. Add the Cumin, Coriander and ajwain seeds. Mix well.
  8. Add hing and mix well.
  9. Now, pour the “liquid spinach” into the pot.
  10. Mix everything very well and bring it to a boil.

That’s it! Serve with rice or Lebanese bread. Rice is the best in my opinion.

Tip: You can also add fried paneer cubes (cottage cheese cubes like haloumi) or potatoes.

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    19. Quick Spinach Coconut curry