Low Carb Spinach Curry
Indulge in the vibrant flavors of this Low Carb Spinach Curry, a healthy and satisfying dish perfect for those following a low-carb lifestyle. Packed with the goodness of fresh spinach, creamy coconut milk, and aromatic spices like cumin, garam masala, and turmeric, this curry delivers a rich and comforting meal in just 35 minutes. The spinach is blanched and pureed to create a velvety texture that beautifully coats each spoonful, while fresh ginger, garlic, and a hint of lemon juice add a zesty freshness to the dish. Serve it warm, garnished with fragrant cilantro, alongside cauliflower rice or almond flour flatbreads for a wholesome, keto-friendly feast. Whether you're meal prepping or crafting a weeknight dinner, this easy and nutrient-rich recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 500 grams Fresh spinach
- 200 ml Coconut milk
- 1 medium (finely chopped) Onion
- 3 minced Garlic cloves
- 1 tablespoon (grated) Fresh ginger
- 1 large (finely chopped) Tomato
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 0.5 teaspoons Red chili powder
- 0.5 teaspoons (or to taste) Salt
- 100 ml Water
- 1 teaspoon Lemon juice
- 2 tablespoons (chopped, for garnish) Fresh cilantro
Instructions
Wash the spinach thoroughly and blanch it in boiling water for 2-3 minutes. Drain and immediately transfer to ice-cold water to preserve the color. Blend the spinach into a smooth puree and set aside.
Heat coconut oil in a large skillet or pan over medium heat.
Add cumin seeds to the hot oil and let them splutter for 30 seconds.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the chopped tomato and cook for 5-6 minutes, stirring occasionally, until the tomatoes are soft and start to release oil.
Mix in the turmeric powder, garam masala, coriander powder, red chili powder, and salt. Stir well to combine.
Pour in the spinach puree and mix well with the spices. Cook for 2-3 minutes on medium heat.
Add coconut milk and water, stirring to combine. Let the curry simmer for 5 minutes, allowing the flavors to meld together.
Finish with a teaspoon of lemon juice to brighten the flavors.
Garnish with freshly chopped cilantro and serve warm. This spinach curry pairs well with cauliflower rice or almond flour flatbreads for a fully low-carb meal.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3356 mg | 146% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 36.5 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 629 mg | 48% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1043 mg | 22% | |
*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.
