Go Back
+ servings
cheera ozhichu curry recipe

Indian Spinach Coconut Curry

South Indian Kerala style spinach curry with coconut (or cheera ozhichu curry using green palak spinach leaves) is easy and vegetarian/vegan Kerala style curry made using fresh palak spinach leaves.
Course Side Dish
Cuisine Indian
Keyword spinach coconut curry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 93kcal


  • 2 cups fresh spinach leaves (chop the leaves if you like it that way)
  • 1 cup coconut grated or shredded
  • ½ teaspoon turmeric powder
  • ¼ teaspoon red chili powder
  • 1 tablespoon coriander powder
  • ¼ teaspoon cumin seeds powder
  • 1 tablespoon garlic crushed (2 to 3 cloves)
  • 2 green chilies
  • salt as needed
  • 2 cups water add little more if needed

For seasoning

  • 1 teaspoon mustard seeds (or use cumin seeds)
  • 4 dry red chilies (broken) optional
  • curry leaves a few, optional (make sure there is no water in the leaves)
  • 1 tablespoon coconut oil


  • In a pan, heat oil and add mustard seeds.
  • When the mustard seeds starts spluttering add broken dried red chilies and curry leaves fry for a few seconds (if you are using cumin seeds instead of mustard leaves, you just need to lightly fry them until light brown in color).
  • Add the spinach leaves to the pan along with salt, stir fry in low heat for about 4 to 5 minutes. Meanwhile let us prepare the coconut spice blend for the gravy.
  • In a bowl, mix well the remaining ingredients - coconut and spices, garlic, green chilies and water. Blend all the ingredients in the bowl together to make the coconut gravy for the curry.
  • Add this blended coconut gravy to the spinach, mix well, add enough salt and cook in medium to high heat, stirring as needed.
  • Once the curry starts boiling, switch off the stove and transfer the pan away from heat. Serve the curry hot with rice for lunch or dinner!


You can chop the spinach leaves if you wish, as I have mentioned in the instructions.
Also if you are not vegan, you can add ¼ cup of thick yogurt (well stirred with spoon or whisked to avoid any lumps) which can be added to the curry once its done cooking.
If adding the yogurt, make sure to mix it well with the curry so it will blend well with the coconut gravy.
You may also add the yogurt early, but make sure to cook in low heat (if adding yogurt) to avoid any curdling of yogurt.


Calories: 93kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 69mg | Potassium: 210mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1250IU | Vitamin C: 48.8mg | Calcium: 27mg | Iron: 1.2mg