Healthy never tasted this good

A while back my friend gave me a recipe for spinach coconut curry, one that had become a real go-to dish whenever she was running out of time and inspiration. Me, still skeptical about the spinach. My friend, still raving about this healthy dish so I decided to make it.

She was right! To my surprise, it was very good and pretty easy to whip up. I made it again and tweaked it until I got it just the way I liked it.

If you’re a lover of curries too and you’re looking for ways to change it up every now and then to a lighter and more nutritious version. I can assure you is that you will enjoy this tasty vibrant curry dish.

Turmeric is a trending ingredient that everyone is talking about. We’re active users of this superfood, besides the ton of health benifits and the vibrant yellow hue. It adds a beautiful punch to all kinds of dishes with its pungent bitter flavor.

The results are never disappointing with rice or cauliflower rice, check out our super tasty 20 min Coconut Cauliflower rice recipe. One of our true faves because of the delicious results with minimum effort, we like!

Turmeric’s color is similar to that of saffron, but the taste is completely different. Its taste has hints of orange and ginger as it is a root which grows abundantly in India and Vietnam.

Turmeric has been used for centuries for cooking as well as in traditional medicine. It’s been used to treat stomach and liver ailments. Presently there are various studies being conducted to test the healing properties of turmeric for curing various ailments.

So, now you have a super healthy curry dish, bursting with nutrients. Combine it with a fried egg and garnish with a cashew coconut mix. The cashews, like many nuts, have a lot of nutrients like magnesium and vitamin E which are essential in the promotion of strong teeth and bones and aids reproduction and fertility in humans.

What I can say before you go on and make the recipe, is that it has a nice contrast in textures. The spinach coconut curry, the turmeric rice, and the garnish of cashew coconut mix. There is a good chance kids and even the biggest anti-veggie eaters will clean their plate when you serve this simple but tasty dish. It is pretty addicting.

This delicious curry recipe is free of dairy and gluten and can be on your dinner table in 30 min!



2 servings

1 onion

2 gloves garlic

2 tomatoes

1 teaspoon grind turmeric

170 g white rice

40 g cashew nuts

10 g grinded coconut

2 teaspoons curry powder

10 ml coconutmilk

2 eggs

200 g spinach

1 vegetable stock cube (for 400 ml broth)

olive oil

Salt & pepper - to taste


  1. Prepare the vegetable broth. Peel and finely slice onion and garlic, slice the tomato in cubes.

Turmeric rice:
  1. In a pan with lid: heat up olive oil and sauté onion for 2 min over medium heat. Add turmeric and bake 1 min. Add rice and broth, cook with the lid on for 12 - 15 min* Then take off heat and let it steam without lid.

Spinach coconut curry
  1. In a fryingpan: heat up olive oil over medium heat. Add garlic and curry powder, sauté for 1 - 2 min. Add tomato and bake while stirring 4 min.

  2. Stir in all of the the coconut milk, season with salt & pepper and bring to a boil.

  1. In the meantime, heat up olive oil in a pan and fry 1 egg per serving.

  2. Tear the spinach to pieces above the spinach coconut curry pan. Let it simmer for 1 - 2 min while stirring.

  1. Serve with fryed egg and garnish with the cashew coconut mix.


*Add a bit of water if the rice becomes too dry.

**The coconut milk can be lumpy, this doesn’t mean that the milk is bad. The lumps are good fat components of the coconut milk, they bring the extra flavor and creaminess.

Dairy-free and Gluten-free



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