Goan Spinach Coconut Curry

Name: Goan Spinach Coconut Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: goan
Ingredients: 400 g spinach (washed, roughly chopped); 0.75 cup coconut (freshly grated, tightly packed); 2 pcs green chili (slit lengthwise); 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, minced); 1 tsp tamarind paste; 1 pinch turmeric powder; 1 pinch salt; 2 tsp coconut oil (for tempering); 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pcs dried red chili (broken in half); 8 pcs curry leaves (fresh); 0.5 cup water (for cooking, adjust for consistency)

RATING

4.2/5(38)

TASTE SCORE

7/10

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.

PREP

10m

COOK

15m

SERVES

1 KATORI

119 cal

SERVINGS

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use fresh coconut if possible; frozen or dried coconut cannot match the creaminess.
2
Don't overcook the spinach after adding it — the 5-7 minute simmer is enough.
3
Add tamarind paste at the very end to maintain its bright sour note.
4
Make the coconut paste smooth by grinding with just enough water to turn the blades.
5
For a thicker curry, reduce water to 1/4 cup and let it simmer uncovered.
6
This curry tastes even better the next day as flavors meld — store covered in the fridge.

RECIPE VARIATIONS