Easy Indian Creamed Spinach Curry (Vegetarian)

Spinach is a regular favourite in my kitchen - healthy, nutrient-packed, and so versatile. Over time, I’ve experimented with countless spinach recipes (COCONUT CREAMED SPINACH RECIPE), but this one comes with a twist: Brazilian Spinach.

Have you heard of it? Are you growing it yet? You should! This glossy, luscious green thrives even in pots and fits beautifully into spaghetti, noodles, soups - and now, into this Indian-style curry (HOW TO GROW BRAZILIAN SPINACH).

Here’s the best part: no fancy ingredients needed. Just everyday kitchen staples. For that rich, creamy texture, I’ve used coconut milk, keeping it 100% plant-based and vegan. Prefer cream or milk instead? Sure, that’s your call - but this version is all about healthy, plant-based cooking (INDIAN SWEET PORRIDGE/PAYASAM RECIPE).

 

This homemade spinach curry comes together in no time and is a true superfood delight, especially with the added turmeric and curry leaves.

 

Want to see it come to life? Check out our YouTube video, where we cook with fresh Brazilian spinach from our Nava’s Zen harvest. Don’t forget to browse our channel for more easy and effortless recipes, let alone, lifestyle videos. 

 

Ingredients

1 bunch Brazilian spinach - rinsed

7 shallots - peeled

½ tbsp turmeric powder

½ cup coconut milk (thick or thin, your choice)

Fresh chillies  - any variety, to taste

A few curry leaves

Calamansi lime juice  - to taste

Salt - to taste

Water - as needed

 

Method

Add spinach, shallots, and some water to a wok.

Cook until softened to your preferred texture.

Stir in turmeric powder and salt.

Mash the mixture slightly for a creamy base.

Pour in coconut milk.

Add chillies, curry leaves, and lime juice.

Stir gently, simmer briefly, and it's ready to serve.

(Ms. Nava, a Zenpreneur in her 60s, founded Nava's Zen at 58. With over 22 years of experience as a former lecturer, including with Curtin University’s Degree Twinning Program, she also holds culinary credentials. Through her Zen cuisine, she promotes mindful eating that  nourishes the breath, body, mind, and soul).