Spinach Curry

Spinach Curry
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 64.0
  • Total Fat: 2.6 g
  • Cholesterol: 0.9 mg
  • Sodium: 25.3 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.5 g

View full nutritional breakdown of Spinach Curry calories by ingredient
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Boiled Pureed Spinach with other veggies. Boiled Pureed Spinach with other veggies.
Number of Servings: 4


    Spinach - 1 bunch/bag
    Water - 2-3 cups for boiling
    Tomato - 1 (chopped)
    Onion - 1 (chopped)
    Garlic cloves - 3 (finely chopped)
    ginger paste - 1/2 tbsp
    green bird's eye chilis - 3 (chopped)
    dried Red chilis - 1 (broken)
    non-fat yogurt - 1/4 cup
    salt - 1/2 tbsp or to taste
    mustard seeds - 1 tsp
    fennel seeds - 1 tsp
    canola oil - 1/2 tbsp
    coriander - few leaves for garnishing


1. Wash the spinach and Boil it in the microwave on high for 3-4 mins or as per the instruction on the bag. Else boil it on the stove-top for 5 mins with just enough water for the spinach to be submerged.
2. Remove from heat and let it sit for 5 mins and cool down in a large bowl.
3. Puree it with one tomato and 1/2 of the onion(blanched), ginger, garlic, chilis and salt. Keep it aside.
4. In a sauce pan heat the oil and sautee the mustard seeds, fennel seeds and red cilis.
5.Pour the puree in the pan and boil it for 5 mins. Remove from heat.
6. Yogurt and coriander can be added right before serving as garnish. It goes with pita bread, or any indian bread or even cooked rice.
7. More veggies like peas, potatoes (boiled) and cottage cheese can be added to the recipe if needed.

Number of Servings: 4

Recipe submitted by SparkPeople user LEANMUSING.

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