Sugar-Free Spinach Curry
Indulge in the vibrant flavors of this Sugar-Free Spinach Curry—a wholesome, nutrient-packed dish that’s both satisfying and guilt-free. Made with fresh spinach, creamy coconut milk, and a medley of warming spices like garam masala, turmeric, and cumin, this curry is a perfect choice for those seeking a delicious meal without added sugars. The recipe is quick and easy, with a total prep and cook time of just 40 minutes, making it a fantastic option for busy weeknight dinners or meal prepping. Finished with a splash of zesty lemon juice and optional fresh cilantro garnish, this vegan and gluten-free curry pairs beautifully with steamed rice, naan, or can stand alone as a comforting bowl of goodness. Whether you're catering to dietary preferences or simply craving a hearty and healthy dish, this sugar-free spinach curry is a must-try for your recipe collection!
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Recipe Information
Ingredients
- 300 grams fresh spinach
- 2 tablespoons coconut oil
- 1 medium, finely chopped onion
- 1 teaspoon, minced ginger
- 2 cloves, minced garlic
- 1 medium, finely chopped tomato
- 200 milliliters coconut milk
- 0.5 teaspoon ground turmeric
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon (or to taste) salt
- 100 milliliters water
- 1 tablespoon lemon juice
- 2 tablespoons, chopped (optional for garnish) fresh cilantro
Instructions
Wash the spinach thoroughly and set aside. If using large spinach leaves, roughly chop them.
Heat the coconut oil in a large pan over medium heat.
Add the cumin seeds and allow them to sizzle for about 30 seconds until they release their aroma.
Add the finely chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced ginger and garlic, cooking for another 1-2 minutes until fragrant.
Add the chopped tomato, turmeric, ground coriander, red chili powder, and salt. Cook for 5 minutes, stirring occasionally, until the tomatoes soften and meld with the spices.
Carefully fold in the spinach leaves a handful at a time, allowing them to wilt before adding more.
Once all the spinach has been added, pour in the coconut milk and water. Stir to combine.
Bring the mixture to a gentle simmer, cover the pan, and cook for 10 minutes, stirring occasionally to prevent sticking.
Add the garam masala and stir well. Taste and adjust the seasoning with additional salt if needed.
Remove from heat and stir in the lemon juice as a final touch.
Serve hot, garnished with fresh cilantro if desired, alongside steamed rice, naan, or as-is for a light meal.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3817 mg | 166% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 31.9 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 882 mg | 19% | |
*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.
