10-minute Spinach curry
Simple yet delicious curry you can make it in less than 10 minute, it is colorful as well as full of flavors and mildly spiced. There is vegan option too.
Servings: 4
Calories: 90kcal
Ingredients
- 1 bunch of spinach
- ½ cup fresh coconut
- ½ cup red onion
- ¼ cup yogurt
- ¼ cup sour cream
- ½ teaspoon cumin seeds
- ¼ teaspoon garam masala optional
- 1 green chili I used Serrano pepper
- ¼ teaspoon mustard
- 1-2 red chili halved
- ½ tablespoon + 1 teaspoon coconut oil
- ½ teaspoon salt
Instructions
- In a sauce pan heat 3 cup water and when it starts boiling add spinach and green chili and blanch them.
- Remove the chili and spinach from water and grind with coconut, cumin seeds, sour cream, yogurt int o a fine paste. Set aside.
- Heat ½ tablespoon coconut oil and add onion and cook for 2-3 minutes until it is soften and turn translucent. To this add spinach-coconut-sour cream and salt mixture bring to boil and switch off. Then add garam masala powder if using.
- In a small skillet heat rest of oil and add mustard seeds, halved red chilies. When mustard seeds pops switch of the flame and add it to spinach mixture
- Enjoy with roti or rice.
Notes
* You can make it vegan by adding coconut milk and coconut yogurt.
Nutrition
Calories: 90kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 348mg | Potassium: 149mg | Fiber: 2g | Sugar: 4g | Vitamin A: 239IU | Vitamin C: 20mg | Calcium: 44mg | Iron: 1mg
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