Green Vegetable Curry with Spinach Recipe
A creamy, spiced curry featuring spinach and green vegetables simmered in coconut milk, delivering rich flavor and nutrition in one pot.
Ingredients
- Spinach – 4 cups fresh
- Broccoli florets – 2 cups
- Zucchini – 1 medium sliced
- Green beans – 1 cup trimmed
- Onion – 1 large chopped
- Garlic – 3 cloves minced
- Ginger – 1 tbsp grated
- Coconut milk – 1 ½ cups
- Tomatoes – 2 medium chopped
- Olive oil – 2 tbsp
- Curry powder – 2 tbsp
- Ground cumin – 1 tsp
- Turmeric – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped
Instructions
- Heat oil in a large pot.
- Add onion, garlic, and ginger; sauté until golden.
- Stir in curry powder, cumin, and turmeric.
- Add chopped tomatoes; cook into a thick sauce.
- Toss in broccoli, zucchini, and green beans.
- Pour in coconut milk, season with salt and pepper.
- Simmer for 20 minutes until vegetables are tender.
- Add spinach, stir until wilted.
- Garnish with cilantro before serving.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 13 g
- Saturated Fat: 6 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 9 g
Vitamins & Minerals (per serving)
- Vitamin A: 68%
- Vitamin C: 60%
- Iron: 20%
- Folate: 24%
- Magnesium: 18%
Additional Tips
- Add chickpeas for extra protein.
- Swap coconut milk with cashew cream for variety.
- Sprinkle chili flakes if you like bold, fiery heat.