Curry of Spinach with Shredded Coconut
This curry is bursting with flavors, thanks to the blend of spices combined with the sweetness of coconut milk and shredded coconut. It’s very easy to make and is perfect for summer dinners because it’s light. Served with a bowl of white rice, it makes a complete meal that takes less than an hour to prepare.
Ingredients (for 4 servings)
- 1 onion
- 3 ripe tomatoes
- 3 garlic cloves
- 600g frozen spinach
- 1 can of coconut milk (400ml)
- 10g shredded coconut
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon cumin (whole or ground)
- 3 crushed cloves
- 1 teaspoon sugar
- A few mint leaves
- 100ml cream (optional)
Instructions
- Chop the onion and sauté it in a deep pan with a little oil. Add salt, cover, and let it cook over low heat.
- Once the onion is well browned, add the crushed or minced garlic along with all the spices. Let them sauté until the garlic is about to take on color.
- Add the chopped (or crushed) tomatoes, sugar, and shredded coconut. Cover and let it simmer over low heat until the tomato reduces and thickens (about 20 minutes), taking on a more orange color.
- Then, add the coconut milk and frozen spinach, cover again, and let it cook until the spinach is tender (about 10 minutes). At the end of cooking, for added creaminess, you can stir in a little cream.
- Serve the curry with fresh mint leaves and accompany it with white pilaf rice.