September 25, 2015

Coconut Creamed Spinach Curry

Healthy Spinach Curry spiced up with dairy free coconut milk is a lovely side dish to Rotis, Chapathis and Pulao varieties. The aroma and sweetness of coconut milk blending with toasted spices make this more delicious....


CLICK HERE TO SEE TOMATO SPINACH PULAO, SPINACH IN SPICY YOGURT, SPINACH PEPPER GRAVY, PALAK PANEER




Pre time: 15 mins
Cooking time: 15 mins
Serves: 4



Ingredients for making Coconut Creamed Spinach Curry:


Spinach (Washed and chopped) 1 bowl or 2 cups
Finely chopped ginger, garlic and green chilles 1 tea spoon each
Cloves and cinnamon powder 1/4 tea spoon (Coarsely crushed)
Onions and tomatoes chopped from 1 each
Cumin seeds 1 tea spoon
Coriander seed powder 2 tea spoons
Cumin seeds powder 1/2 tea spoon
Red chilli powder 1 tea spoon
Thick coconut milk 200 ml
Salt to taste
Oil 2 tb spoons 




How to make Coconut Creamed Spinach Curry?


Heat a pan with oil. Saute it with cumin seeds, cloves and cinnamon.
After the cumin seeds splutter fry garlic, ginger and green chillies for a while. Then fry onions adding some salt in medium flame till it changes the colour.





Then fry the tomatoes till it becomes mushy.

Add all the powder and mix well.
Now add the chopped spinach and stir. Let it get boiled and cooked well in medium flame.
















Add a cup of water.
Once the greens are well cooked and water is dried add the coconut milk, give a quick stir and switch off the stove.


TIPS TO MAKE COOKING OF GREENS MORE INTERESTING




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