Spinach is an absolutely versatile vegetable, right? You can puree it into a delicious soup or throw it into pasta or rice to get a ton of flavor or you can cook up a delicious curry or make some healthy salad! Every week, I pick up a box of spinach and have it handy around the kitchen. One of my absolute favorite ways to use spinach is in the form of a curry. This spinach curry with coconut and tamarind is a real easy dish to put together. These kind of easy recipes help me get through a busy week 🙂
You might have noticed that I have a ton of curries up on the blog with a similar coconut gravy. Check out Southekayi (Cucumber) hasi sasive and Sprouted Mung Beans Salad.
So this same gravy popularly known as kayi sasive can be used with a lot of different vegetables 🙂 This spinach curry is spicy, tangy and so flavorful. Traditionally, this is served with some hot rice, but I pair it with just about everything – some quinoa or cracked wheat or even chapathis and dosas.
If you are trying to include more vegetables into your diet and stay healthy, this recipe is a must-try. Whether you are a fan of spinach or not, either way this spinach curry is going to have you asking for seconds!
Spinach Curry with Coconut Gravy (Soppina Kayi Sasive)
- 500 grams spinach ((you can use any other greens as well))
- 3 tbsp grated coconut
- 4 dried red chillies
- 1 inch tamarind pice ((or 1-2 tsp tamarind pulp))
- 2 tsp mustard seeds
- 1 tbsp oil
- pinch of hing
- salt to taste
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Wash the spinach leaves thoroughly and chop it finely.
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Take a large pan. Heat 1 tbsp oil in it. Add mustard seeds to the oil. Once the mustard seeds splutter, add hing.
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To the pan, add the chopped spinach. Sprinkle a little salt and let the spinach cook. (You don’t need to add water for the spinach to cook because as the spinach cooks down, it will release water)
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While the spinach cooks, prepare the gravy. In a mixer, take the grated coconut, 1 tsp mustard seeds and tamarind pice or pulp. Blend everything well with a little water. Add this blended mixture to the spinach. If you want a thicker consistency, then while blending, add some of the cooked spinach as well.
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Let the whole mixture simmer for 5 minutes. If you want the curry to dry out a little, let it stay on the flame for a little extra time!
