Curried Spinach Sauce
Transform your meals with this vibrant and creamy Curried Spinach Sauce—a dish bursting with bold flavors and wholesome ingredients. This recipe combines tender spinach leaves, aromatic spices like cumin seeds and curry powder, silky coconut milk, and a hint of zesty lemon juice to create a luscious, nutrient-packed sauce that's perfect for pairing with rice, naan, or grilled proteins. Ready in just 25 minutes, this hassle-free recipe is both vegan and gluten-free, making it an ideal choice for a variety of dietary needs. Whether you're looking to elevate your weeknight dinners or impress guests with an effortlessly exotic side, this curried spinach sauce is guaranteed to add a flavorful twist to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams fresh spinach leaves
- 1 medium onion
- 3 pieces garlic cloves
- 1 inch ginger
- 1.5 tablespoons curry powder
- 1 teaspoon cumin seeds
- 200 ml coconut milk
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 tablespoon lemon juice
Instructions
Wash the spinach leaves thoroughly under cold, running water and set aside to drain.
Peel and finely chop the onion, garlic, and ginger.
Heat a large skillet or saucepan over medium heat and add the vegetable oil.
Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Stir in the garlic and ginger and cook for another 1-2 minutes, being careful not to burn them.
Add the curry powder to the skillet and mix well to coat the onions evenly.
Gradually add the spinach in batches, stirring continuously until it wilts and reduces in size.
Pour in the coconut milk and stir to combine. Let the mixture simmer for 5 minutes on low heat.
Season the sauce with salt and black pepper, adjusting to taste.
Transfer the mixture to a blender or use an immersion blender to puree until smooth and creamy. Be cautious with hot liquids while blending.
Return the sauce to the skillet, and stir in the lemon juice and chopped cilantro.
Serve warm with rice, naan bread, or your choice of grilled protein.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4690 mg | 204% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 23.4 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3403 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
