Goan Spinach Coconut Curry
A vibrant Goan-style curry where fresh spinach simmers in a creamy coconut base with gentle spices. The natural sweetness of coconut pairs beautifully with earthy spinach, finished with a simple tempering of mustard seeds and curry leaves. A light, comforting side that goes wonderfully with steamed rice or rotis.
For 4 servings
- prep · ~3 min
Blanch the spinach.
1.Bring a pot of water to a rolling boil.2.Add the spinach and blanch for 2 minutes until just wilted.3.Drain and immediately plunge into cold water to stop cooking.4.Squeeze out excess water and set aside.TIPDon't skip the ice bath — it locks in the bright green color. - mix · ~2 min
Grind the coconut base.
1.Grind the grated coconut with 2-3 tablespoons of water to a smooth paste.2.Set the coconut paste aside. - saute · ~6 min
Build the aromatic base.
1.Heat coconut oil in a pan over medium heat.2.Add mustard seeds and let them splutter (30 sec).3.Add cumin seeds, dried red chili, and curry leaves. Sauté until fragrant (15 sec).4.Add minced garlic and sauté until golden (30 sec).5.Add chopped onion and green chili, cook until onions turn translucent (3-4 min).TIPGarlic burns fast — keep the heat at medium and stir constantly. - simmer · ~7 min
Cook the spinach with coconut.
1.Add the blanched spinach to the pan and stir well.2.Add turmeric powder and salt, mix to combine.3.Pour in the coconut paste and half cup of water.4.Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally.TIPAdd water a little at a time — the curry should be creamy, not watery. - simmer · ~2 min
Finish with tamarind.
1.Stir in the tamarind paste.2.Simmer for 2 more minutes for flavors to meld.3.Taste and adjust salt if needed.TIPThe tamarind cuts through the richness and brightens the whole dish. - serve
Serve hot with steamed rice or rotis.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh coconut if possible; frozen or dried coconut cannot match the creaminess.
- 2Don't overcook the spinach after adding it — the 5-7 minute simmer is enough.
- 3Add tamarind paste at the very end to maintain its bright sour note.
- 4Make the coconut paste smooth by grinding with just enough water to turn the blades.
- 5For a thicker curry, reduce water to 1/4 cup and let it simmer uncovered.
- 6This curry tastes even better the next day as flavors meld — store covered in the fridge.
Adapt it for your goals.
Vegan
This curry is already vegan since it uses coconut instead of dairy, making it naturally plant-based.
high proteinHigh-protein
Add 1 cup of cooked chickpeas or paneer cubes after the coconut paste for a more filling meal.
low oilLow-oil
Reduce coconut oil to 1 teaspoon for the tempering and dry-roast the spices briefly in a hot pan before adding garlic and onion.
Why this is on our healthy list.
Rich in Iron
Spinach provides a good amount of non-heme iron, which supports healthy blood and energy levels.
Healthy Fats from Coconut
Fresh coconut offers medium-chain triglycerides (MCTs) that may support metabolism and satiety.
Antioxidant Power
Turmeric and curry leaves bring curcumin and polyphenols, which help fight oxidative stress.
Frequently asked questions
Yes, thaw and squeeze dry frozen spinach before adding. Avoid boiling fresh-frozen spinach — just stir it into the coconut base.
