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Indian Spinach Curry for Kids Recipe

A veggie-filled mild and delicious curry perfect for kids! Indian spinach curry packs in the spinach but doesn’t taste like it. Add in chickpeas or chicken for protein and serve with brown rice for a wholesome family meal that is anything but boring.

Indian Spinach Curry for Kids Recipe | Super Healthy Kids | Food and Drink

Indian spinach curry is definitely one of my favorite meals of all time. It’s wonderfully rich and creamy but very mild as far as curries go. I’ve even lived in India and I still think this is up there among the tastiest of all Indian dishes. My version may not be perfectly authentic, but it’s tasty.

Time and again when we share Indian food with family and friends their favorite is usually “the spinach one.” You may have heard of it as palak paneer (when served with Indian cheese) or spinach saag – but whatever the name, it’s delicious!

Indian Spinach Curry for Kids | Super Healthy Kids | Food and Drink

If your family likes spicy, you can always up the spice! But I’ll include the bare minimum and you can go from there.

Why we love this Indian spinach

This dish is mostly spinach! Perfect for getting in iron, magnesium, and folate. A helping of this will also give you lots of vitamins K, A, E, B6, B2, and C. But you already know spinach is amazing, right?

Indian Spinach Curry for Kids Recipe | Super Healthy Kids | Food and Drink

We also love that this dish uses spinach in a different way – cooked and blended. Sometimes all kiddos need is a new way of eating a vegetable to like it. They may not even realize the “green stuff” is pretty much all spinach because it won’t taste like it. Give it a go!

And while we’re talking spinach – know you can use whatever type you like. I usually use a big standard sized bunch of large leaf spinach for this recipe, but you’re also welcome to use a bag of baby spinach. I’ve used both – the advantage of large leaf is that it’s cheaper and more like what I saw used by our cook in India, but the fibrous large leaves make the curry a little less smooth. So, if you want to make sure to have a smooth curry, opt for baby spinach.

Indian Spinach Curry for Kids | Super Healthy Kids | Food and Drink

We’ve also added a few sources of vegetarian protein, including Greek yogurt and chickpeas. Serving this with brown rice or whole wheat naan makes it a really well-rounded meal. Add in a homemade mango lassi and you’re fitting in all the food groups!

Indian Spinach Curry for Kids | Super Healthy Kids | Food and Drink
How to make Indian spinach curry for kids

If using large leaf spinach, chop about an inch off the end of the spinach bunch to remove excess stems. Don’t worry about getting all the stems, but removing some helps. Fill a large bowl with cold water and dump your spinach in. Rinse the leaves around with your hand to help remove dirt. Leave in the water until you’re ready to use.

Indian Spinach Curry for Kids | Super Healthy Kids | Food and Drink

Now more prep: chop onion and tomato, mince garlic, and peel and grate ginger. I used red onion here, but I’ve used white and yellow before and they all seem to work.

Indian Spinach Curry for Kids Recipe | Super Healthy Kids | Food and Drink

Heat a large pot over medium-high heat. Pour in oil and then dump in onion, tomato, garlic, and ginger. Saute these aromatics for about 5 minutes, until going translucent. Now add your spices. I used garam masala, turmeric, coriander, cumin, and cayenne pepper. If your family can’t handle any heat, omit the cayenne pepper. Otherwise, use up to a 1/2 teaspoon for a fairly good spice (for me at least).

Spice substitution: If you don’t have coriander (probably the least common of the lot), simply replace the coriander and turmeric with 2 1/2 teaspoons of curry powder. Curry powder is typically made of mostly coriander and turmeric with a few other spices, so it will substitute nicely.

Indian Spinach Curry for Kids | Super Healthy Kids | Food and Drink

Once spices are added, saute for another 2-3 minutes. Now add in a half cup of water and remove your spinach from the water and add it to the pot. Stir everything around a bit and cover. Open and stir every minute or so until all the spinach has wilted.

Remove the pot from the stove and allow to cool for 5-10 minutes. Add the spinach mixture to a blender and blend until smooth. You will probably need to add more water to help the mixture to help it blend. I add about another 1/3-1/2 cup at this stage, for reference.

Indian Spinach Curry for Kids | Super Healthy Kids | Food and Drink

Pour the spinach mixture back into the pot and put back on the heat. Add 1 1/2 teaspoons of salt. Rinse and drain chickpeas and add to the spinach (or add cooked chicken, if preferred). Bring to a simmer and allow to simmer for a few minutes. Now add Greek yogurt and mix until well combined.

Indian Spinach Curry for Kids Recipe | Super Healthy Kids | Food and Drink

Serve with a splash of cream on top for extra richness, if desired. Ladle over rice and eat with naan.

Indian Spinach Curry for Kids Recipe | Super Healthy Kids | Food and Drink

Indian Spinach Curry for Kids Recipe

Ingredients
  • 1 medium – onion
  • 1 medium – tomato, red
  • 5 clove – garlic
  • 1 tablespoon – ginger root, fresh
  • 10 ounce – spinach
  • 2 tablespoon – olive oil
  • 2 teaspoon – coriander
  • 1 teaspoon – cumin, ground
  • 1 teaspoon – garam masala spice
  • 1/2 teaspoon – turmeric, ground
  • 1/8 teaspoon – cayenne or red pepper
  • 1 cup – water
  • 1 1/2 teaspoon – salt
  • 15 ounce – chickpeas (garbanzo beans), canned
  • 1/2 cup – Greek yogurt, plain
Directions
  1. Chop onion and tomato, mince garlic, peel and grate ginger. If using a bunch of large-leaf spinach, chop about an inch off of the end of spinach stems and submerge in a large bowl of cold water and rinse well. Leave in the water until needed.
  2. Heat a large pot over medium-high heat. Add olive oil and saute onion, tomato, garlic, and ginger for 5 minutes, until translucent.
  3. Add spices: coriander, cumin, garam masala, turmeric, and cayenne pepper. Alternatively, 2 1/2 teaspoons of curry powder can be substituted for the coriander and turmeric in a pinch. Mix well to evenly coat onion mixture in spices.
  4. Next, add 1/2 cup of water. Remove spinach from the rinsing bowl and add to the pot. Stir a bit, then cover. Keep covered, stirring every minute or so, until spinach has fully wilted.
  5. Remove from the heat and allow to cool for 5 - 10 minutes before blending. Blend well, adding up to another 1/2 cup of water to aid with the blending process. Pour back into the pot and place back on the heat and add salt.
  6. Rinse and drain chickpeas/garbanzo beans and add to spinach mixture. Bring to a boil and simmer for a few minutes. Add 1/2 cup of Greek yogurt and mix well.
Serve on top of brown rice. Add a splash of cream on top if desired. Feeds 4-6.

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7 Comments

Kiki

I made this tonight, and it was delicious! Both my 4 old and 10 month old loved it.

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deanna

Found this on Pinterest. Yum! This might save me from eating out at the curry place down the street (or at least, keep me from eating there so often!)
I love the addition of the chickpeas, but think it would hinder my kids from eating it. Ever tried blending them in with spinach mixture?

Reply

I haven’t – but I wouldn’t be surprised if it’s delicious! It would certainly thicken it up, so you may need more liquid (and then maybe more spices?). Let me know if you try it! You can also sup cooked chicken, tofu, or another veggie in place of the chickpeas if desired.

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