Sri-Lankan Spinach Curry, under 15-Minutes

Sri-Lankan Spinach Curry, under 15-Minutes

Spinach is a healthy green which is full of vitamins, minerals and antioxidants. Its quite versatile too as you can have it as a salad, include it in smoothies and juice and as a side dish sautéed with butter or cream with any proteins but folks….. have you ever tried Sri-Lankan Spinach Curry before?

The hero of this Sri-Lankan Spinach Curry is…. Spinach! No other ingredients to distract the taste of this lovely green. Just loads of pure goodness in a tasty little dish Talk about healthy and clean eating, it can’t get better than this.

Instructions for making Sri-Lankan Spinach Curry


On a hot oil, fry the mustard and cumin seeds for about a minute.

Fry the mustard and cumin seeds together first

 

Add onions and curry leaves to the pan and fry for about 2 minutes. Add chillies and garlic to the Sautéing onions.

Add Onions, curry leaves, garlic and chilli to the pan

 

Now add the spinach, turmeric and pepper and put the lid on. Don’t worry about stirring at this time as the spinach will be all the way to the top of the pan and it’s hard to stir.

Add fresh spinach to the pan with spices

 

Cook for 5 minutes. By this time, the spinach would have wilted. Pour in about 100ml to 150ml of coconut milk (depending on how much gravy/ juice you want in your dish).

Add coconut milk to the wilted Spinach

 

Mix them all together.

Cook for further 3 minutes and turn the heat off. After a few minutes, when it’s slightly warm, squeeze in the lemon juice.

Tip: When you add lemon juice to a curry when its still hot and the curry has milk, the milk tends to curdle a bit. That’s why it’s always best to let the curry cool down a bit.

Sri-Lankan Spinach Curry in a pan

 

Serve this tasty Sri-Lankan Spinach curry with rice or naan.

Sri-Lankan Spinach Curry

Sri-Lankan Spinach Curry in a white dish, head shot
5 from 1 vote
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Spinach curry

A tasty Sri-Lankan Spinach curry with coconut milk. A nutritious and healthy dish for the whole family.

Course Curry, Main Course, Side Dish
Cuisine Indian, SRI LANKAN
Keyword Curry, Spinach
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Florita Balaskantha

Ingredients

  • 300 g Fresh Spinach
  • 1 Onion chopped
  • 2 cloves Garlic chopped
  • 3 Birds eye chillies cut lengthwise
  • 1 tsp Mustard seeds
  • 1/2 tsp Cumin Seeds
  • 5 to 6 Curry leaves
  • 1/2 Lemon juice
  • 50 ml Coconut milk or 4-5 tbsp of single cream or even cow's milk
  • Salt to taste
  • Pepper to taste

Instructions

  1. On a hot oil, fry the mustard and cumin seeds for about a minute.
  2. Add onions and curry leaves to the pan and fry for about 2 minutes
  3. Add chillies and garlic to the Sautéing onions.
  4. Now add the spinach, turmeric and pepper and put the lid on. Don’t worry about stirring at this time as the spinach will be all the way to the top of the pan and it’s hard to stir.
  5. Cook for 5 minutes. By this time, the spinach would have wilted.
  6. Pour in about 100ml to 150ml of coconut milk (depending on how much gravy/ juice you want in your dish)
  7. Mix them all together.
  8. Cook for further 3 minutes.
  9. The spinach curry is cooked so turn the heat off.
  10. When it’s slightly warm, squeeze in the lemon juice.

Let me know your feedback and comments below. If you have tried this recipe at home, tag me @mamaflosdiary, on your instagram pictures. It will be great to see your version 🙂

 

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1 thought on “Sri-Lankan Spinach Curry, under 15-Minutes”


  • Hi, I tried this recipe and it was really good! Everyone loved it. One extra thing that I did was after I transferred the curry to a serving bowl, I used a hand immersion blender to chop up the spinach, onions, etc. in the curry so it would be a more uniform texture. That way the coconut milk was more integrated into the dish. Thanks so much for the recipe!

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