Sun-Kissed Spinach & Coconut Kadhi

This easy Spinach & Coconut Kadhi is creamy and tangy. It's a quick Indian-inspired meal that warms you up, even on a weeknight.

Ingredients

• 1 cup plain yogurt
• 4 tablespoons gram flour (besan)
• 0.75 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 0.75 teaspoon salt
• 2 cups water
• 1.5 cups fresh spinach leaves
• 0.5 cup light coconut milk
• 2 tablespoons ghee
• 0.75 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 8-10 curry leaves
• 0.5 teaspoon asafoetida (hing)
• 2 green chilies
• 1 tablespoon finely grated ginger
• 2 tablespoons fresh cilantro leaves

Instructions

1. In a large bowl, combine 1 cup plain yogurt, 4 tablespoons gram flour (besan), 0.75 teaspoon turmeric powder, 0.5 teaspoon red chili powder, and 0.75 teaspoon salt. Whisk until there are no lumps and the mixture is smooth.
2. Gradually add 2 cups water to the yogurt mixture, whisking continuously to ensure a smooth, thin batter.
3. Wash 1.5 cups fresh spinach leaves thoroughly and gently chop them. Set aside.
4. Place a deep pot or heavy-bottomed pan over medium heat. Pour the prepared yogurt-flour mixture into the pot. Bring the mixture to a gentle boil, stirring constantly to prevent it from sticking to the bottom. Reduce heat to low and simmer for 10 minutes, allowing the flour to cook through and thicken.
5. Stir in the chopped 1.5 cups fresh spinach leaves and 0.5 cup light coconut milk into the simmering Kadhi. Cook for another 5-7 minutes, or until the spinach has wilted and the Kadhi has reached your desired consistency. Be careful not to boil vigorously after adding coconut milk.
6. For the tempering, heat 2 tablespoons ghee in a small pan over medium heat. Once the ghee is hot, add 0.75 teaspoon mustard seeds. Once the mustard seeds start to splutter, add 0.5 teaspoon cumin seeds and 8-10 curry leaves. Let them sizzle for a few seconds.
7. Add 0.5 teaspoon asafoetida (hing), 2 chopped green chilies, and 1 tablespoon finely grated ginger to the tempering pan. Sauté for 30 seconds until aromatic.
8. Pour the hot tempering mixture carefully over the simmering Kadhi and stir gently to combine.
9. Check for seasoning and adjust salt if needed. Transfer the Sun-Kissed Spinach & Coconut Kadhi to a serving bowl and garnish with 2 tablespoons fresh cilantro leaves. Serve hot with steamed rice or flatbreads.

View the interactive Sun-Kissed Spinach & Coconut Kadhi recipe