Coconut curry with spinach and tomatoes

Advertising. Coconut curry with spinach and tomatoes. This 30-minute recipe with spinach and coconut milk is fast, vegan and incredibly creamy! - Cooking


I bet you know that: we stand in the kitchen in the evening and have absolutely no idea what to cook. Refrigerator is full, pantry is full, but somehow nothing fits together.

The rescue? Cremigstes Coconut curry with spinach and tomatoes!

A can of coconut milk, a few spices and vegetables, what you have in the fridge and the cuddly Soulfood is nothing in the way! ?

Today it will be a) damn delicious and b) there are also tips and tricks for you!

This is a really important issue today: food waste. Together with my partner REWE I have collected the best tips against food waste for you. Together we rock that!

Tips against food waste

Only cook as much as we really need. Sounds logical, but sometimes it's not that easy. After all, we all like to be smart and take care of it. In addition, the amount of pasta and Co is often difficult to estimate. In case of doubt, it would be better to cook a little less and then cook it away than throw it away!

Do not just buy products with the longest sell-by date. Just when we know that we will consume the food anyway in no time, we can quietly take products that do not have the farthest expiration date. Even this small step avoids food waste.

Know the difference between expiration date and best before date. Yeah, I can once again cut my knowledge out of the ecotrophology study. So friends, the date on the products is NOT always synonymous with May I not eat after that?! For many products there is the so-called best before date. This means that the products must be stable at least up to that day if properly stored, but in the normal case even after a good time edible.

Refrigerator leftovers recipes. We all know it: In the fridge are still a few vegetable remains and somehow we have no idea what to do with it. Surely you guessed it, curry is the answer! Simply chop vegetables and cook with coconut milk and spices to the creamiest curry. Perfect!

So, if we are all a bit more careful about grocery shopping and preparation, we can save a lot of food from the garbage can!

It is also important to my partner REWE that no food is wasted, but arrive exactly where it is needed. That's why REWE is one of the biggest supporters of the boards and delivers food to the boards throughout the year. In addition, once a year there is an action in which we as a customer can help directly with the purchase, the so-called table bag action. I discovered the bags for the first time a few years ago at Christmas time and took one directly with me.

The whole thing works so that you buy in your normal grocery shopping a food-filled table bag for 5 €. With it you support the board in your area and you can easily help on the spot. The bags are then picked up by volunteers on the blackboard and given to the needy. The action takes place this year from 6th to 18th of November in all REWE stores, so be on the lookout for it.

You can find even more about the sustainable commitment of REWE REWE Sustainable, there's also all the information about the Tafeltüten campaign!

Now, back to the meal. For the coconut curry with spinach and tomatoes you need a pan. 10 ingredients and 30 minutes Time.

I hope you will love this recipe!

The coconut curry with spinach and tomatoes is:

  • Hearty.
  • Spicy.
  • Perfect to consume the vegetable remains.
  • Comfortably warm soulfood.

You tried this recipe? Then let me know! Do not comment, rate or forget your photo on Instagram #kochkarussell to tag. Thank you, dear ones!

To Print

Coconut curry with spinach and tomatoes

Coconut curry with spinach and tomatoes. 30 minutes, vegan and incredibly creamy!

portions: 2 portions

Calories per serving: 685 kcal


  • 1
  • 1
    big clove of garlic
  • 400
    Cherry tomatoes
  • 2
    big handful of baby spinach
  • 1
    coconut oil
  • 400
    coconut milk
  • 2
    Garam Masala
  • 2
  • 1
  • Rice to serve


  1. Peel onion and garlic and chop finely. Wash tomatoes and halve, wash spinach and spin dry.

  2. Heat the oil in a large pan and sauté the onion and garlic for two minutes. Add tomatoes and fry for a few minutes, then deglaze with coconut milk. Add the spices and simmer for 10 to 15 minutes.

  3. Add spinach and let it collapse. Season with salt and spices to taste. Enjoy with rice.

Recipe Comments

This recipe is wonderfully adaptable. Just add to vegetables what you have in the fridge right now. No tomatoes in the house? Then just add a can of chopped tomatoes.

This promotional post is in cooperation with REWE emerged. Many thanks to REWE for the delicious cooperation.

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