This sweet and savory Spinach and Sweet Pea Coconut Curry is so thick and creamy, and loaded with nutritious spinach and sweet peas.
How to make this Spinach and sweet pea coconut curry:
To begin, in a medium pot, add 1 can light coconut milk. Over medium heat, bring to a slow boil, and cook for 20 minutes, stirring occasionally.
Next, add the thick coconut paste from the can of full fat coconut milk (do not use the liquid from the can). Melt into the hot coconut milk and then add the curry powder, coconut sugar, ginger, cayenne pepper, salt, and pepper. Stir and cook for another 5 minutes.
While the coconut milk is simmering, cook the veggies. In a medium saucepan, add the vegetable broth over medium heat. Add the onions and cook until translucent, for about 5-6 minutes.
Then add the garlic and sauté for 1 minute. Add the vegetable broth, spinach and sweet peas and simmer for 2-3 minutes.
Combine the veggies and the coconut milk together and stir. Serve this Spinach and Sweet Pea Coconut Curry over basmati white rice or on its own.
*Tip- I cook coconut basmati rice in the rice cooker….1 cup white basmati rice, 1 1/2 cups water, and 1/4 cup unsweetened coconut flakes. Yum!
Do you love curry? Try some of my other curry-based recipes…
Slow Cooker Sweet Potato Coconut Curry Soup
Curry Cauliflower Soup
Slow Cooker Thai Yellow Curry
If you make this Spinach and Sweet Pea Coconut Curry, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram.
Spinach and Sweet Pea Coconut Curry (Vegan, Gluten Free)
Pin RateIngredients
- 1 can light coconut milk
- 1 can full fat coconut milk - do not shake (refrigerate overnight)- do not use liquid
- 1 tablespoon curry powder
- 1 teaspoon coconut sugar or maple syrup - optional
- 1/2 teaspoon minced ginger
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon ground sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon unsalted vegetable broth
- 1 medium yellow onion - diced
- 3 garlic cloves - minced
- 1 cup vegetable broth
- 10 oz. frozen spinach - defrosted and excess moisture removed
- 10 oz. about 1 1/3 cup frozen sweet peas (not canned), defrosted
Instructions
- In a medium pot, add 1 can light coconut milk. Over medium heat, bring to a slow boil, and cook for 20 minutes, stirring occasionally. Add the thick coconut paste from the can of full fat coconut milk (do not use the liquid from the can). Melt into the hot coconut milk and then add curry powder, coconut sugar, ginger, cayenne pepper, salt, and pepper. Stir and cook for another 5 minutes.
- While the coconut milk is simmering, cook the veggies. In a medium saucepan, add the vegetable broth over medium heat. Add onions and cook until translucent, about 5-6 minutes. Add the garlic and sauté for 1 minute. Add vegetable broth, spinach and sweet peas and simmer for 2-3 minutes.
- Combine the veggie and coconut milk together and stir. Serve over basmati white rice or on its own.
- *Tip- I cook coconut basmati rice in the rice cooker….1 cup white basmati rice, 1 1/2 cups water, and 1/4 cup unsweetened coconut flakes. Yum!
Lenore Lounsbury says
HI,
Yes moderation is important.
In case you are interested. I usually substitute all recipes calling for a lot of coconut milk with 3/4 Greek yogurt and 1/4 full fat coconut cream. ( coconut cream is actually what is at the top of the can of coconut milk when refrigerated, as you described). Using coconut cream allows the curry to retain its authentic flavor while decreasing the fat content. Using Greek yogurt retains the thickness of the curry and increases the protein content. But please note: you must be careful not to add the yogurt when the curry is at a slow boil or it will curdle. Add the yogurt in the last 2 minutes of cooking.
Christin says
That’s a great idea! Thanks for the tips. =)
Lauren @ Ease and Carrots says
Oh my! You had me at curry! This looks delicious 🙂
Christin says
Thanks Lauren! It’s so good! =)