This curry includes everything that we all love- a few delicious ingredients, healthy and tasty spices (hello turmeric!!), quick preparation and short cooking time.


Feel free to add different greens than spinach. Not always do I find the greens that I would like to use in a recipe and have to substitute with something else. I would have loved to use mustard greens, which I haven’t used very often. Raw mustard greens have a sharp flavor. When wilted down though, they mellow down quite a bit and develop a mild flavor.

For children, I find spinach leaves, chard, collard greens or Tuscan kale ideal because of their soft texture and mild flavor.

Our Kids Favorite Curry
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 yellow onion, chopped
  • 2-3 garlic cloves, minced
  • 2-3 carrots, sliced
  • 2-3 potatoes, cubed
  • 1 tsp fresh ginger, chopped
  • 1/2 cauliflower, cut in small florets
  • 1/2 tsp turmeric
  • 2 tsp curry powder
  • 1 small fresh hot chili, seeded and minced (optional)
  • 1 can light coconut milk
  • 5-6 cups baby spinach (or any other spinach, chopped)
  1. Heat a large non-stick skillet over low/ medium heat. Add onions and sautee until translucent. Add a tbsp of water of the onions start to stick to the pan.
  2. Add garlic and sautee for one minute.
  3. Add carrots, potatoes and 1 1/2 cups water. Bring the mixture to the boil and simmer, covered, for 10 minutes.
  4. Add ginger, cauliflower, spices, chili and coconut milk and bring to the boil again. Simmer, covered, for 10 minutes.
  5. Add spinach and cover. Let it wilt down, stir it in, then season with salt and pepper.
  6. Serve immediately.


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