Spinach/Palak in Coconut Sauce

Servings : Serves 4

One of my favourite ways of having spinach. It’s delicious and creamy with just a hint of spice. Perfect with boiled rice or ugali (kenyan maize-meal dish) and fried fish. YUM!


  • 1 big bunch of spinach (it shrinks a LOT during cooking)
  • 1 medium onion, grated or chopped finely
  • 2 tomatoes, chopped
  • 1-2 green chilies
  • 1/2 tsp garlic paste
  • 1/2 tsp cumin powder
  • pinch of turmeric powder
  • salt to taste
  • 1 cup coconut milk or fresh cream
  • 2 tbsp oil


Take your bunch of fresh spinach. Wash/clean and get the leaves off the stems. Discard stems and drain the leaves then chop them into very thin slices.

Heat the oil in a pan, add the onions. Fry until they are a nice light brown, then add a green chili with slits and the garlic paste. Fry together for a minute then add the chopped tomatoes followed by the spices. Let this cook for a bit until the tomatoes dry out slightly, and then add the chopped spinach.

Give them a stir in your pan and sprinkle the salt. Cover and let this cook, giving it a stir every so often. The spinach will reduce drastically in amount. Do not cook the spinach too long, you will lose all the nutrients from it otherwise. About 10 minutes should be good enough. Finally add the coconut milk or cream, the remaining green chilli and simmer on low heat for about 5 minutes. For a lighter consistency, you can add a little bit of milk and simmer with the cream. Adjust salt and serve!!

Enjoy! 🙂

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