Main image of Green Spinach Coconut Curry

Green Spinach Coconut Curry

8 hr + 55 min

Meal

Packed with spinach, two types of hearty legumes, and a lot of spices, this bright green curry is as delicious as it looks!

Servings

Total

8 hr + 55 min

Prep

10 min

Cook

45 min

Soak

8 hr

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

  • ½ cup (90 g)
    dry chana dal, soaked overnight, drained*
  • 6 cups (1440 mL)
    boiling water
  • ½ cup (104 g)
    dry mung beans, soaked overnight, drained*
  • 1 Tbsp (15 mL)
    vegetable oil
  • 2
    onions, chopped
  • 4
    cloves garlic, minced
  • 2 tsp (4 g)
    fresh ginger, minced
  • 1
    red hot chili, finely chopped
  • 1 Tbsp (15 mL)
    canned tomato paste
  • 1 tsp (3 g)
    ground cumin
  • 1 tsp (2 g)
    ground coriander
  • 1 tsp (2 g)
  • ½ tsp
    ground turmeric
  • ½ tsp
    salt
  • 1
    tomato, chopped
  • 8 cups (240 g)
    fresh spinach, divided
  • 1⅔ cups (399 mL)
    canned full-fat coconut milk
  • ½
    lemon, juiced

Serves well with

  • cooked rice
  • lemon slices
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Directions

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  1. To a large pot, add the drained chana dal and boiling water. Cook uncovered at a gentle simmer for 20 minutes.
  2. Then add the drained mung beans to the same pot and let it cook uncovered for another 15 minutes.
  3. 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.
  4. Add the garlic, and ginger and cook for another 2 - 3 minutes.
  5. Add in the chili, tomato paste, spices, and salt. Cook for 1 - 2 minutes, or until fragrant.
  6. Add the chopped tomato to the pot and turn the heat to low, while you check on the legumes.
  7. Once the legumes are cooked, first remove ⅓ cup (80 mL) of the cooking liquid and transfer this to a blender. Then pour the legumes into a strainer to drain the liquid.
  8. Place half of the spinach to the blender as well, and blend on high until smooth.
  9. Returning to the pot with the onions, add in the blended spinach, together with the cooked chana dal, mung beans, and coconut milk.
  10. 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.
  11. Just before serving, add in the lemon juice and stir.
  12. 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

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 38%

dry chana dal

dry mung beans

Fruits & Veggies 62%

onion

clove garlic

fresh ginger

red hot chili

canned tomato paste

tomato

fresh spinach

lemon

Calcium
No significant sources of calcium
Fat

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.

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Discussion & Rating

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Bea - April 27, 2021, 10:04 a.m.

Can you please tell me if I can also freeze this meal. Thanks a million!

PUL Team - April 27, 2021, 4:31 p.m.

Hey Bea! We haven't personally tested it out, but curries like this generally freeze well. We'd recommend letting it cool completely before freezing and storing portions in an airtight container for up to 3 months 😀


Mennan - April 11, 2021, 7:42 p.m.

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!

PUL Team - April 12, 2021, 4:34 a.m.

Thank you, Mennan, for leaving such a lovely review! We're so glad you, your partner, and your family are enjoying this one 😍


Lucy - March 30, 2021, 9:43 a.m.

I made this tonight for myself and hubby and it is amazing! Easy to make and it didnt take long to cook either.

PUL Team - April 3, 2021, 12:17 a.m.

Thank you for sharing, Lucy! So glad the curry was enjoyed 😃