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Green Spinach Coconut Curry

Watch How to Make it Here

This recipe starts at 9:22

Packed with spinach, two types of hearty legumes, and a lot of spices, this bright green curry is as delicious as it looks!

Green Spinach Coconut Curry

Recipe PDF

▸ ▹ Vegan, gluten-free, nut-free, soy-free

Servings: 4 Prep Time: 10 min Cook Time: 45 min Total Time: 55 min

INGREDIENTS

½ cup (110 g) dry chana dal (split chickpeas), soaked overnight

½ cup (100 g) dry mung beans, soaked overnight

6 cups (1.5 L) boiling water

1 Tbsp (15 mL) vegetable oil

2 medium onions, chopped

4 cloves garlic, minced

2 tsp (6 g) fresh ginger, minced

1 red chili pepper, finely chopped

1 Tbsp (16 g) tomato paste

1 tsp (2 g) ground cumin

1 tsp (2 g) ground coriander

1 tsp (4 g) garam masala

½ tsp ground turmeric

½ tsp salt

1 large tomato, chopped

8 cups (240 g) spinach, divided

1 can (400 mL) coconut milk

1 Tbsp (15 mL) fresh lemon juice (the juice from about ½ a lemon)

Optional Garnish

Fresh cilantro, roughly chopped

Lemon wedges

Chili flakes

Directions

  1. To a large pot, add the drained chana dal and water. Cook uncovered at a gentle simmer for 20 minutes.

  2. Then add the drained mung beans to the same pot and let it cook uncovered for another 15 minutes.

  3. Heat another large pot over medium-high heat, and add the oil and onions. Cook for 3 - 4 minutes, or until the onions become translucent.

  4. Add the garlic, and ginger and cook for another 2 - 3 minutes.

  5. Add in the chili, tomato paste, spices, and salt. Cook for 1 - 2 minutes, or until fragrant.

  6. Add the chopped tomato to the pot and turn the heat to low, while you check on the legumes.

  7. Once the legumes are cooked, first remove ⅓ cup (80 mL) of the cooking liquid and transfer this to a blender. Then pour the contents of the pot into a strainer to drain the liquid.

  8. Place half the spinach in the blender as well, and blend on high until smooth.

  9. Returning to the pot with the onions, add in the blended spinach, together with the cooked chana dal, mung beans, and coconut milk.

  10. Return the heat to medium-high and let this heat up, while you chop the remaining 4 cups of spinach. Add this to the pot as well, cooking for another 2 - 3 minutes, or until the spinach is softened.

  11. Just before serving, add in the lemon juice and stir.

  12. Serve the curry with rice and top with coriander and lemon wedges. Enjoy!

Notes

  1. Variations: add in any veggies you'd like, such as bell pepper, mushrooms, or broccoli.

  2. Speed-it-up: if using pre-cooked legumes, skip the first two steps and instead add them into the curry at the end.

  3. Storage: the curry can be stored in an air-tight container in the fridge for up to 3 days.

Did You Try This Recipe?

Let us know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes

❤ Sadia