Goan Spinach Coconut Curry
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).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat canned coconut milk for the creamiest and most authentic texture. Light coconut milk will result in a thinner gravy.
- 2To prevent the coconut milk from curdling or splitting, always simmer the curry on low to medium-low heat and never bring it to a rolling boil.
- 3If you don't have tamarind paste, you can use 1 tablespoon of lime juice or 2-3 pieces of kokum (a traditional Goan souring agent).
- 4The jaggery is optional but recommended to balance the tanginess of the tamarind and the heat from the chilies.
- 5For a smoother gravy, you can blend half of the wilted spinach with a little coconut milk before adding it back to the pan.
Adapt it for your goals.
Protein Boost
Add 1 cup of boiled chickpeas, cubed paneer, or tofu along with the coconut milk to make the curry more substantial.
Extra VeggiesExtra Veggies
Incorporate other vegetables like diced potatoes or sweet potatoes. Add them after the onions and cook until tender before adding the spinach.
Spicier VersionSpicier Version
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.
Nutty FlavorNutty Flavor
Add a tablespoon of cashew paste along with the coconut milk for a richer, nuttier, and thicker gravy.
Why this is on our healthy list.
Rich in Iron and Vitamins
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.
Anti-Inflammatory Properties
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.
Provides Healthy Fats
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.
Supports Digestive Health
The high fiber content from spinach and onions aids in digestion, promotes regular bowel movements, and supports a healthy gut microbiome.
Frequently asked questions
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.