Vegetarian Spinach Curry
Dive into the vibrant flavors of this Vegetarian Spinach Curry, a wholesome and creamy dish that’s perfect for weeknight dinners or special occasions. Featuring nutrient-rich fresh spinach simmered in silky coconut milk and infused with aromatic spices like cumin, turmeric, and garam masala, this curry delivers a perfect balance of warmth and freshness. The sautéed onion, garlic, and ginger create a robust flavor base, while the addition of tomatoes adds a subtle tang, perfectly complementing the spice blend. Ready in just 40 minutes, this vegan-friendly curry pairs beautifully with steamed rice, fluffy naan, or whole-grain roti for a satisfying and flavorful meal. Whether you're a curry enthusiast or looking to try a new plant-based recipe, this dish promises both comfort and excitement on your plate!
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Recipe Information
Ingredients
- 500 grams Fresh spinach leaves
- 400 ml Coconut milk
- 1 large Onion
- 3 pieces Garlic cloves
- 1 inch Ginger
- 2 medium Tomato
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 100 ml Water
- 2 tablespoons Fresh cilantro (optional)
Instructions
Wash the spinach thoroughly and chop it roughly. Set aside.
Finely chop the onion, garlic, and ginger. Dice the tomatoes.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until they release their aroma.
Add the chopped onion to the pan and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger, and cook for 1-2 minutes until fragrant.
Add the diced tomatoes, ground turmeric, ground coriander, red chili powder, and salt. Cook for 5-7 minutes until the tomatoes break down and form a thick paste.
Add the chopped spinach to the pan and cook for 3-4 minutes until it wilts down.
Pour in the coconut milk and water. Stir well and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally.
Add the garam masala and adjust salt to taste. Cook for another 2 minutes.
Remove from heat and garnish with freshly chopped cilantro, if desired.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 609 mg | 26% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 11.3 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1068 mg | 23% | |
*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.
