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A vibrant and creamy Goan curry where tender spinach is simmered in a luscious coconut milk base, infused with tangy tamarind and a hint of spice. A comforting, quick, and healthy dish that pairs perfectly with steamed rice.
For 4 servings
Prepare the tempering (tadka). Heat coconut oil in a kadai or deep pan over medium heat. Once hot, add the mustard seeds and let them splutter for about 30 seconds. Add the cumin seeds and let them sizzle until fragrant, about 15 seconds.
Sauté the aromatics. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent. Add the minced garlic, grated ginger, and slit green chilies. Cook for another minute until the raw aroma disappears.
Bloom the spices. Reduce the heat to low. Add the turmeric powder, coriander powder, and red chili powder. Stir continuously for 30 seconds to prevent burning, until the spices are fragrant.
Wilt the spinach. Add the chopped spinach to the pan in batches. Stir well after each addition. Cook for 4-5 minutes, stirring occasionally, until all the spinach has wilted down completely.
Simmer the curry. Pour in the full-fat coconut milk. Add the tamarind paste, jaggery (if using), and salt. Stir gently to combine. Bring the curry to a gentle simmer over medium-low heat. Cook for 5-7 minutes, allowing the flavors to meld and the gravy to thicken slightly. Avoid boiling rapidly to prevent the coconut milk from splitting.
Garnish and serve. Turn off the heat. Garnish with fresh grated coconut. Serve the Goan Spinach Coconut Curry hot with steamed rice or Goan pao (bread).
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A vibrant and creamy Goan curry where tender spinach is simmered in a luscious coconut milk base, infused with tangy tamarind and a hint of spice. A comforting, quick, and healthy dish that pairs perfectly with steamed rice.
This goan recipe takes 30 minutes to prepare and yields 4 servings. At 363.02 calories per serving with 5.98g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add 1 cup of boiled chickpeas, cubed paneer, or tofu along with the coconut milk to make the curry more substantial.
Incorporate other vegetables like diced potatoes or sweet potatoes. Add them after the onions and cook until tender before adding the spinach.
Increase the number of green chilies to 3-4 or add a pinch of garam masala at the end of cooking for extra warmth and spice.
Add a tablespoon of cashew paste along with the coconut milk for a richer, nuttier, and thicker gravy.
Spinach is an excellent source of iron, which is crucial for preventing anemia and boosting energy levels. It's also packed with vitamins A, C, and K, supporting vision, immunity, and bone health.
The spices used in this curry, particularly turmeric (containing curcumin), ginger, and garlic, are known for their powerful anti-inflammatory and antioxidant effects, which can help reduce inflammation in the body.
Full-fat coconut milk is a good source of medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and used for energy by the body compared to other fats.
The high fiber content from spinach and onions aids in digestion, promotes regular bowel movements, and supports a healthy gut microbiome.
Yes, it is a very healthy dish. Spinach is rich in iron, vitamins, and minerals. Coconut milk provides healthy fats, and the spices like turmeric have anti-inflammatory properties. It is naturally vegan and gluten-free.
One serving (approximately 1 cup or 255g) of this curry contains around 220-250 calories, depending on the exact amount of oil and the fat content of the coconut milk used.
Yes, you can use frozen spinach. Thaw it completely and squeeze out all the excess water before adding it to the pan. You will need about 250-300 grams of frozen spinach to equal 500 grams of fresh.
Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat gently on the stovetop.
It is not recommended to freeze this curry. Coconut milk-based curries can change texture and become grainy upon thawing. It is best enjoyed fresh.
This curry pairs beautifully with steamed basmati rice, brown rice, quinoa, or traditional Goan bread like pao or poi.