Indian Spinach Coconut Curry Recipes

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SPINACH CURRY (INDIAN PALAK CURRY)



Spinach Curry (Indian Palak Curry) image

Easy to make, delicious and healthy spinach curry made in Indian style with spices. Goes well with naan, roti or any flavored rice like jeera rice.

Provided by Swasthi

Categories     Side

Time 30m

Number Of Ingredients 17

150 grams spinach ((palak) (2½ cups chopped and tightly packed))
1½ tablespoons oil
½ teaspoon cumin seeds
1 medium onion ((½ cup fine chopped))
1 to 2 green chilies
1 tablespoon ginger garlic ((½ tbsp ginger ½ tbsp garlic, or 1 tsp paste))
½ teaspoon salt ((adjust to taste))
⅛ teaspoon turmeric
1½ tablespoon besan ((gram flour) (substitute 4 tbsps almond meal or 6 tbsps fresh/frozen coconut))
¾ teaspoon garam masala ((adjust to taste))
1¼ cup water ((more if needed))
½ to ¾ tablespoon kasuri methi ((dried fenugreek leaves, adjust to taste))
1 to 1½ tablespoon lemon juice ((for serving))
¾ tablespoon ghee (or 1 tbsp butter or oil)
2 to 3 garlic cloves ((sliced))
1 to 2 dried red chilies ((broken))
⅛ teaspoon hing ((asafoetida))

Steps:

  • Rinse and chop onions, spinach, ginger, garlic and green chillies.

Nutrition Facts : Calories 235 kcal, Carbohydrate 16 g, Protein 5 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 735 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

COCONUT, CHICKPEA & SPINACH CURRY



Coconut, chickpea & spinach curry image

This simple curry is easy to make even if your fridge is bare - all it takes are a few storecupboard essentials, such as canned chickpeas and plenty of ground spices, to make a comforting dish

Provided by Anna Glover

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 15

300g basmati rice
2 tbsp oil
1 onion or 2 shallots, finely chopped
2 garlic cloves, crushed
1 tsp turmeric , plus a pinch
2 tsp ground cumin
1 tbsp garam masala
½-1 tsp hot chilli powder
2 x 400g cans coconut milk
2 x 400g cans chickpeas , drained and rinsed
4 cloves
½ cinnamon stick
200g frozen spinach
1-2 tbsp tamarind or a squeeze of lime
toasted dessicated coconut , to serve (optional)

Steps:

  • Wash the rice a couple of times in cold running water, then leave to soak while you make the curry. Heat 1½ tbsp oil in a deep frying pan, and fry the onion for 10 mins until soft, but not turning golden.
  • Add the garlic and fry for 1 min, then tip in the turmeric, cumin, garam masala and chilli powder, and toast for 30 seconds, stirring. Add the coconut milk and chickpeas. Simmer for 15 mins until the sauce has reduced slightly.
  • Meanwhile, heat the remaining ½ tbsp oil in a small pan with the cloves, cinnamon and a pinch of turmeric. Stir until the mixture smells fragrant. Drain the rice and add to the spices, stirring well to coat in the oil. Pour in 600ml boiling water, bring to the boil, then reduce the heat to low. Add a tight-fitting lid and simmer gently for 10 mins, without removing the lid.
  • About 5 mins before the end of the curry's cooking time, stir in the spinach and break it up with a wooden spoon as it defrosts. Season well. Add the tamarind or lime juice to balance the sweetness of the curry. Serve in bowls with the fragrant, steaming rice, removing the large spices as you serve. Top with a pinch of the desiccated coconut, if using.

Nutrition Facts : Calories 658 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 0.1 milligram of sodium

INDIAN SPINACH CURRY (PALAK PALYA)



Indian Spinach Curry (Palak Palya) image

This tasty, spicy curry makes a great vegan side dish to go along with rice or any Indian flatbread. This is a very authentic curry commonly made with amaranth leaves, found in almost every Madhwa Brahmin household. I regularly make it with spinach, which is easier to find in almost all the grocers near my place. The same curry could be made with any type of fresh green leaves available to you like, dill, mountain spinach leaves, fenugreek, or linseed.

Provided by Ashwini

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 4

Number Of Ingredients 16

¾ cup toor dal (pigeon peas)
3 ¼ cups water, divided
1 tablespoon vegetable oil
1 teaspoon black mustard seeds
½ teaspoon cumin seeds
½ teaspoon urad dal
½ teaspoon chana dal (split chickpeas)
¼ teaspoon fenugreek seeds
¼ teaspoon hing powder (asafoetida)
1 sprig curry leaves
5 dried red chile peppers
2 green chile peppers
4 cups chopped spinach
1 tablespoon jaggery
½ cup freshly grated coconut
salt to taste

Steps:

  • Place toor dal in a bowl and cover with water. Soak for 15 minutes.
  • Drain toor dal and transfer to a multi-functional pressure cooker (such as Instant Pot®). Add 3 cups water and close and lock the lid. Choose high pressure and set the timer for 7 minutes; allow 5 to 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set cooked toor dal aside.
  • Heat a pan over medium heat and add oil. Add mustard seeds to hot oil and cook until sputtering, about 1 minute. Add cumin, urad dal, chana dal, fenugreek seeds, and hing. Cook and stir, making sure the seasonings do not burn. Add curry leaves, red chiles, and green chiles and fry for 1 minute. Mix in chopped spinach and saute about 1 minute. Sprinkle 1/4 cup water over spinach and cover pan partially with a lid. Cook until wilted, about 10 to 15 minutes more.
  • Add cooked toor dal to the pan and mix well. Add coconut and jaggery and combine well. Season with salt and mix thoroughly.

Nutrition Facts : Calories 180.8 calories, Carbohydrate 16.3 g, Fat 11.9 g, Fiber 4.6 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 76.6 mg, Sugar 4.5 g

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