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Spinach and garlic coconut milk curry(vegan and non spicy).

Spinach and garlic coconut milk curry(vegan and non spicy).

Spinach and garlic coconut milk curry(vegan and non-spicy).

 

Spinach is a versatile leafy green vegetable that you could add to any curry and with the temperatures soaring, here is a spinach curry to add to your meals to cool down your body heat. 

 

This is a “Sri-Lankanised” version of Spinach cooked with garlic and coconut milk which is a great combination.

 

Spinach itself is loaded with nutrients and antioxidants whereas garlic is used both for its medicinal properties and health benefits. 

Thank you note to my readers.

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easy to make Sri Lankan spinach curry in coconut milk with loads of garlic. a vegan ,vegetarian, non spicy dish for you to try.

 

Grow your own spinach.

Spinach can be grown very easily in your back yard.

It has a very rapid rate of growth and all you need to do is to plant the stalk in some good soil with a few firm poles erected for the creepers to coil around. 

 

More ways to add spinach to your diet.

Spinach can be eaten raw, baked, sauteed or cooked. It can be used in salads, dips, curries, pasta dishes, wraps, sandwiches, pies and whatever dish you want it to be incorporated into as it’s benefits and uses are immense. 

 

Tips when buying Spinach.

  • Always remember the fresher the leaf the better it is, but if you are unable to find the fresh ones, you could opt with frozen spinach.

 

  • Do not worry about the slimy texture of the leaf as when it is prepared into a dish that tends to lessen once it is mixed with the other ingredients. 

 

  • I would recommend cooking the spinach on the same day you bought them and avoid buying spinach that is withered.

 

Utensils and appliances

Chopping board/knife.

Cooking Pot/Pan

 

More recipes Spinach!

Sri Lankan-dhal with Spinach curry(tempered).

Spinach and coconut mallung(Sri Lankan).

Easy kankung(water Spinach)stir-fry with toasted garlic.

healthy sauteed garlic spinach-yogurt dip(middle eastern).

 

Storage and freezing-  the following curry can’t be stored or frozen and is best consumed the same day.

 

Reheating- even though the coconut milk curry can be heated, this would ultimately lead to the spinach being overcooked and losing all its nutrients.

Stop food wastage- since the spinach curry can’t be stored, frozen or reheated, please make sure to make just the amount you need for the family.

 

recipe difficulty level.

 

How to make Spinach curry.

 

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

A medium bunch of Spinach Leaves (Quantity may vary depending on your requirement, you can also use baby spinach. if using frozen spinach reduce water to 1/4 cup)

1 medium-sized onion finely sliced

A sprig of curry leaves

1 green chilli slit in half

10-15 pods of garlic (you could reduce the quantity according to your preference)

1/2 tsp of fenugreek seeds

2 cardamom pods

1/2 tsp of turmeric powder

1/2 cup of water

1 cup thick coconut milk

salt to taste

 

 

Method

 

Wash and remove impurities from the Spinach Leaves and set aside.

Finely slice the Onion(1 medium), and slit the green chilli(1) in half. Peel the pods of garlic and leave it whole. washed spinach image.

 

Add the Onions (1 medium, finely sliced), Garlic Pods (15), Curry Leaves (a few), fenugreek Seeds(1/2 tsp), Cardamom (02 pods), Turmeric (1/2 tsp) and the Green Chilli (1 slit in half) into the cooking.ingredients to make the Sri Lankan spinach curry.

 

 

Pour in the water and coconut milk and season with salt. let the coconut milk gravy slow simmer for about 10-15 minutes or until all the ingredients become tender.Coconut milk gravy for the spinach curry.

 

Once the color of the gravy slightly changes to a pale yellow and thickens, reduce the heat to low and gently add the washed Spinach Leaves (1 medium bunch).

Let it simmer on low heat for about 5 minutes until all the leaves are well immersed in the thick coconut gravy.adding spinach to the coconut milk gravy.

 

Immediately Switch off the flame to retain the color of the spinach leaves. Make sure not to overcook as the coconut gravy will evaporate and the leaves might tend to wither completely. 

Take the curry off the flame when you notice the perfect balance of green and yellow to enjoy the garlic-flavored coconut gravy and the tender spinach leaves.spinach in thick coconut milk gravy and garlic.

 

Yield: 4

Spinach and garlic coconut milk curry(vegan and non spicy).

Spinach and garlic coconut milk curry(vegan and non spicy).

An easy spinach curry recipe with loads of garlic and coconut milk to give you a mildly spiced dish.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • A medium bunch of Spinach Leaves (Quantity may vary depending on your requirement, you can also use baby spinach. if using frozen spinach reduce water to 1/4 cup)
  • 1 medium-sized onion finely sliced
  • A sprig of curry leaves
  • 1 green chilli slit in half
  • 10-15 pods of garlic (you could reduce the quantity according to your preference)
  • 1/2 tsp of fenugreek seeds
  • 2 cardamom pods
  • 1/2 tsp of turmeric powder
  • 1/2 cup of water
  • 1 cup thick coconut milk
  • salt to taste

Instructions

    Wash and remove impurities from the Spinach Leaves and set aside.

    Finely slice the Onion(1 medium), and slit the green chilli(1) in half. Peel the pods of garlic and leave it whole. 

    Add the Onions (1 medium, finely sliced), Garlic Pods (15), Curry Leaves (a few), fenugreek Seeds(1/2 tsp), Cardamom (02 pods), Turmeric (1/2 tsp) and the Green Chilli (1 slit in half) into the cooking.

    Pour in the water and coconut milk and season with salt. let the coconut milk gravy slow simmer for about 10-15 minutes or until all the ingredients become tender.

    Once the color of the gravy slightly changes to a pale yellow and thickens, reduce the heat to low and gently add the washed Spinach Leaves (1 medium bunch).

    Let it simmer on low heat for about 5 minutes until all the leaves are well immersed in the thick coconut gravy.

    Immediately Switch off the flame to retain the color of the spinach leaves. Make sure not to overcook as the coconut gravy will evaporate and the leaves might tend to wither completely. 

    Take the curry off the flame when you notice the perfect balance of green and yellow to enjoy the garlic-flavored coconut gravy and the tender spinach leaves

    Made this recipe?

    Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 293Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 682mgCarbohydrates: 17gFiber: 2gSugar: 3gProtein: 13g

    Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.

    Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
    It’s free and on the blog, for you to try anytime.

    All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

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