
Green Spinach Coconut Curry
8 hr + 55 min
Meal
Servings
Total
8 hr + 55 minPrep
10 minCook
45 minSoak
8 hrFree from
Ingredients
-
½ cup (90 g)dry chana dal, soaked overnight, drained*
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6 cups (1440 mL)boiling water
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½ cup (104 g)dry mung beans, soaked overnight, drained*
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1 Tbsp (15 mL)vegetable oil
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2onions, chopped
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4cloves garlic, minced
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2 tsp (4 g)fresh ginger, minced
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1red hot chili, finely chopped
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1 Tbsp (15 mL)canned tomato paste
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1 tsp (3 g)ground cumin
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1 tsp (2 g)ground coriander
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½ tspground turmeric
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½ tspsalt
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1tomato, chopped
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8 cups (240 g)fresh spinach, divided
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1⅔ cups (399 mL)canned full-fat coconut milk
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½lemon, juiced
Serves well with
-
cooked rice
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lemon slices
Make your own
Directions
- To a large pot, add the drained chana dal and boiling water. Cook uncovered at a gentle simmer for 20 minutes.
- Then add the drained mung beans to the same pot and let it cook uncovered for another 15 minutes.
- Heat another large pot over medium-high heat, and add the oil and onions. Cook for 3 - 4 minutes, or until the onions become translucent.
- Add the garlic, and ginger and cook for another 2 - 3 minutes.
- Add in the chili, tomato paste, spices, and salt. Cook for 1 - 2 minutes, or until fragrant.
- Add the chopped tomato to the pot and turn the heat to low, while you check on the legumes.
- Place half of the spinach to the blender as well, and blend on high until smooth.
- Returning to the pot with the onions, add in the blended spinach, together with the cooked chana dal, mung beans, and coconut milk.
- Return the heat to medium-high and let this heat up, while you chop the remaining half of the spinach. Add this to the pot as well, cooking for another 2 - 3 minutes, or until the spinach is softened.
- Just before serving, add in the lemon juice and stir.
- Serve the curry with rice or naan and some extra lemon wedges on the side, and enjoy!
Notes
- * If using pre-cooked legumes, skip the first two steps and instead add them into the curry at the end.
Storage
- Stored in an airtight container in the fridge for up to 3 days.
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains 0%
Proteins 21%
• dry chana dal
• dry mung beans
Fruits & Veggies 79%
• onion
• clove garlic
• fresh ginger
• red hot chili
• canned tomato paste
• tomato
• fresh spinach
• lemon
Calcium
No significant sources of calciumFat
• vegetable oil
• canned full-fat coconut milk
Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!



Discussion & Rating
This recipe became the new speciality in my menu. Me and my partner are enjoying it to the fullest and I cooked it also for my friends and family and they enjoyed it as well. Thank you so much for this!
I made this tonight for myself and hubby and it is amazing! Easy to make and it didnt take long to cook either.