Spinach Curry
Dive into the vibrant and flavorful world of 'Spinach Curry,' a wholesome and nutrient-packed dish that combines fresh spinach with aromatic spices for a comforting meal that’s as hearty as it is healthy. This Indian-inspired recipe features the earthy richness of cumin seeds, coriander powder, and garam masala, balanced with the creaminess of coconut milk or cream for a luscious texture. Perfect for busy weeknights, this one-pot curry comes together in just 45 minutes, with a prep time of only 15 minutes. Serve this versatile spinach curry with fluffy rice or warm flatbread for a satisfying, vegetarian-friendly meal that’s brimming with bold flavors and plenty of greens. Whether you’re a curry enthusiast or a spinach lover looking for a delicious way to enjoy healthy ingredients, this dish is sure to become a favorite in your rotation.
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Recipe Information
Ingredients
- 500 grams fresh spinach
- 1 medium onion
- 1 large tomato
- 1 inch ginger
- 3 cloves garlic cloves
- 1 whole green chili
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon garam masala
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 250 milliliters water
- 50 milliliters cream or coconut milk
Instructions
Wash the fresh spinach thoroughly under running water to remove any dirt. Drain the water and roughly chop the spinach. Set aside.
Peel and finely chop the onion. Dice the tomato and set both aside.
Peel the ginger and garlic cloves. Crush them together using a mortar and pestle or grate them on a fine grater.
Slice the green chili into thin rounds. Adjust the quantity based on your preference for spice.
In a large pan over medium heat, heat the vegetable oil. Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the chopped onion to the pan and sauté for about 5-7 minutes until they turn translucent.
Add the ginger-garlic paste and green chili slices. Cook for another 2 minutes until the raw aroma disappears.
Add the diced tomato to the pan, stirring well. Cook for about 5 minutes until the tomatoes become soft and mushy.
Stir in the coriander powder, turmeric powder, and red chili powder. Mix well and cook the spices for 1-2 minutes.
Add the chopped spinach to the pan, stirring well to combine with the spice mixture.
Pour in the water and salt. Cover the pan and let the curry simmer on low heat for about 10 minutes until the spinach is soft and cooked.
Add the garam masala and stir. If you prefer a creamier consistency, stir in the cream or coconut milk at this stage and let it cook for another 2 minutes.
Taste and adjust seasoning if necessary.
Remove from heat and serve hot with rice or bread.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4518 mg | 196% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 24.9 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 642 mg | 49% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 1021 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.
