Low Carb Spinach Curry

Indulge in the vibrant flavors of this Low Carb Spinach Curry, a wholesome and nutritious dish that's perfect for a keto-friendly lifestyle. Packed with fresh spinach, creamy coconut milk, and a medley of fragrant spices like garam masala, cumin, and turmeric, this recipe is a celebration of bold, comforting flavors. The tender spinach is blanched and pureed to create a velvety base, while sautéed onions, garlic, and ginger add depth and aroma. This quick and easy curry, ready in just 35 minutes, is finished with a hint of lemon juice for a zesty kick and garnished with fresh cilantro. Perfectly paired with cauliflower rice or almond flour flatbreads, this low-carb delight is both satisfying and guilt-free. Ideal for weeknight dinners or meal-prep, it’s a must-try for lovers of healthy, flavorful Indian-inspired dishes.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Fresh spinach
• 200 ml Coconut milk
• 1 medium (finely chopped) Onion
• 3 minced Garlic cloves
• 1 tablespoon (grated) Fresh ginger
• 1 large (finely chopped) Tomato
• 2 tablespoons Coconut oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1 teaspoon Coriander powder
• 0.5 teaspoons Red chili powder
• 0.5 teaspoons (or to taste) Salt
• 100 ml Water
• 1 teaspoon Lemon juice
• 2 tablespoons (chopped, for garnish) Fresh cilantro

Directions

Step 1

Wash the spinach thoroughly and blanch it in boiling water for 2-3 minutes. Drain and immediately transfer to ice-cold water to preserve the color. Blend the spinach into a smooth puree and set aside.

Step 2

Heat coconut oil in a large skillet or pan over medium heat.

Step 3

Add cumin seeds to the hot oil and let them splutter for 30 seconds.

Step 4

Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 5

Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.

Step 6

Add the chopped tomato and cook for 5-6 minutes, stirring occasionally, until the tomatoes are soft and start to release oil.

Step 7

Mix in the turmeric powder, garam masala, coriander powder, red chili powder, and salt. Stir well to combine.

Step 8

Pour in the spinach puree and mix well with the spices. Cook for 2-3 minutes on medium heat.

Step 9

Add coconut milk and water, stirring to combine. Let the curry simmer for 5 minutes, allowing the flavors to meld together.

Step 10

Finish with a teaspoon of lemon juice to brighten the flavors.

Step 11

Garnish with freshly chopped cilantro and serve warm. This spinach curry pairs well with cauliflower rice or almond flour flatbreads for a fully low-carb meal.

Nutrition Facts

Serving size	(1204.3g)

Amount per serving	% Daily Value*
Calories	642.0

Total Fat 30.5g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 3355.7mg	0%
Total Carbohydrate 78.1g	0%
Dietary Fiber 19.3g	0%
Total Sugars 36.5g
Protein 18.1g	0%

Vitamin D 0IU	0%
Calcium 628.7mg	0%
Iron 23.0mg	0%
Potassium 1043.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.6%

Protein: 11.0%

Carbs: 47.4%