Spinach Coconut Milk Curry
A simple, healthy Indian spinach curry made with coconut milk — creamy, nutritious and easy for beginners.
Ingredients
Equipment
Method
- Heat oil in a pan over medium flame. Add cumin seeds and let them splutter.
- Add chopped garlic and sauté for 30 seconds until aromatic.
- Add finely chopped onion. Cook until onion becomes soft and translucent (about 3-4 minutes).
- Add chopped tomato, salt, turmeric, red chili powder and coriander powder. Cook until tomato softens and oil begins to separate (about 2-3 minutes).
- Add chopped spinach. Stir well until spinach wilts and reduces volume (about 2 minutes).
- Pour in coconut milk and mix gently. Lower flame and simmer for 5-6 minutes until curry thickens slightly.
- Taste and adjust salt or spice if needed. Switch off flame when consistency is creamy but pourable.
- Serve hot with roti, naan or steamed rice.
Notes
For richer taste add a pinch of garam masala at end. If coconut milk is thick, you can add 2–3 tbsp water for smoother consistency. Use fresh spinach for best flavour; frozen spinach also works though the taste will be milder. Coconut milk adds healthy fats and gives a creamy texture without cream.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.