Fragrant Spinach And Pea Coconut Curry Recipe

Indian cuisine · 341 calories

Fragrant Spinach and Pea Coconut Curry recipe

About this recipe

Fragrant Spinach and Pea Coconut Curry is a delightful Indian-inspired dish perfect for a cozy dinner. This creamy curry combines the nutritious goodness of fresh spinach and green peas with the rich, velvety texture of coconut milk. Subtly spiced with cinnamon and an aromatic curry blend, it pairs beautifully with fluffy basmati rice for a balanced meal. Packed with 31g of protein, this dish is ideal for maintaining energy and supporting wellness. Cooking it is an enjoyable experience, with vibrant colors and enticing aromas filling your kitchen. Serve this comforting curry for dinner, and enjoy a wholesome meal that's both satisfying and healthy.

Ingredients

  • 1 Bunch Spinach Fresh 1 Bunch
  • 100 G Fresh Green Peas 100g
  • 500G Tropical Sun Basmati Rice 500g
  • 1 L Sproud Unsweetened Pea Protein Milk Alternative
  • 165 Ml Tropical Sun Coconut Milk Mini
  • 100G Fresh Spices Fresh Small Green Chillies
  • - Indian Spice Company Cinnamon
  • 240G Spice Kitchen Curry Blend Trio, 240G
  • 400G Greenfield Himalayan Salt Fine 400G
  • - Biona Capers In Olive Oil

Instructions

  1. 1. Rinse the spinach thoroughly and roughly chop it into bite-sized pieces.
  2. 2. Boil the basmati rice in a pot of salted water for 12-15 minutes until tender, then drain and set aside.
  3. 3. Heat olive oil in a pan over medium heat and add the cinnamon stick for aromatic flavor.
  4. 4. Finely chop the green chillies and add them to the pan, stirring for 1 minute to release their heat.
  5. 5. Add the curry blend and stir for another minute to toast the spices lightly.
  6. 6. Pour in the coconut milk and pea protein milk alternative, mixing well to achieve a smooth base.
  7. 7. Add the spinach and green peas to the curry base, stirring gently to coat them with the sauce.
  8. 8. Simmer the curry for 10 minutes, allowing the flavors to meld and the vegetables to soften.
  9. 9. Season with salt and remove the cinnamon stick before serving.
  10. 10. Serve the curry hot alongside the cooked basmati rice for a balanced and satisfying meal.