Sri Lankan Spinach Curry Recipe | Keerai Curry | KETO
Author: Rocy
Recipe type: Vegetarian
Prep time:
Cook time:
Total time:
Serves: 8 People
Ingredients
Spinach - 2 bunches (about 1kg after clean)
Onion - 100g
Garlic clove - 3 or 4
Green chili - 3 or 4
Turmeric powder - ½ teaspoon
Thick coconut milk - 150ml
Lime - 1
Salt - As you want (KETO people use the Himalayan Pink Salt)
Instructions
Slice the garlic and green chili. Also, chop the onion and prepare thick coconut milk. Besides, get ready with lime, turmeric powder, and salt.
Take the spinach bunch and remove the roots along with 30% of the stems. Rinse them well for 2 or 3 times.
Cut the spinach and put them in a large skillet. On top of that, add turmeric powder, salt, onion, garlic, and green chili. Give a good mix.
Cook covered under high flame for 8 minutes.
Take off the lid and give a good stir. Again cook covered under low flame until all the liquid evaporates. For me, it takes about 10 minutes.
Now, take off the lid and mash the spinach well enough as shown in the picture below. For me, it takes about 4 minutes under low flame.
Add the coconut milk, mix well, and cook uncovered under low flame for one minute.
Finally, switch off the flame and squeeze the lime. Give one last good mix.
Taste the curry and adjust salt if needed.
This is how to make the best Sri Lankan spinach curry recipe with coconut milk. Serve and enjoy this quick and easy spinach curry.
Notes
1. Sometimes, the Sri Lankan spinach bunch contains grass and weeds. You have to remove them carefully. 2. You don't need to shred the spinach into tiny pieces. Since we are going to mash them at last, cut them into large pieces. 3. I instantly made coconut milk. If it is hard, use the bottled coconut milk or coconut milk powder.
Recipe by Top Sri Lankan Recipe at https://www.topsrilankanrecipe.com/sri-lankan-spinach-curry-recipe-keerai-curry/