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Simple Malabar Spinach Stir Fry with Coconut and Spices

Simple Malabar Spinach Stir Fry with Coconut and Spices

This simple Malabar spinach stir fry is a tasty and healthy side dish made with fresh Malabar spinach leaves, grated coconut, and warm Indian spices like turmeric and mustard seeds. Quick to make and full of flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 people
Course: Side Dish, Vegetable
Cuisine: Indian-inspired, Southeast Asian
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 3 cups fresh Malabar spinach leaves washed and chopped
  • ½ cup tender stems optional, if soft
  • ½ cup grated fresh coconut or ¼ cup coconut milk
  • 1 tablespoon neutral oil or sesame oil
  • 1 small onion sliced
  • 2 garlic cloves chopped
  • ½ inch fresh ginger grated or chopped
  • ½ teaspoon mustard seeds
  • ¼ teaspoon turmeric powder
  • ½ teaspoon ground coriander or fresh chopped coriander to finish
  • Salt to taste
  • Optional: sliced okra or a few curry leaves

Method
 

Prep the spinach:
  1. Wash and chop the Malabar spinach leaves. If the stems are young and soft, chop and keep those too. Throw away any tough stems or ones with flowers.
Heat oil:
  1. In a skillet or wok, heat the oil over medium heat. Add mustard seeds and let them pop for a few seconds.
Add aromatics:
  1. Stir in garlic, ginger, and onions. Cook for 1–2 minutes until fragrant, but not too brown.
Add spices:
  1. Sprinkle in turmeric and ground coriander. Stir everything for another 30 seconds to wake up the flavors.
Cook the greens:
  1. Add the chopped Malabar spinach (and optional okra). Stir and cook for 3–5 minutes, until the leaves are soft but still have a little bite.
Add coconut:
  1. Mix in the grated coconut or a splash of coconut milk. Stir and cook for another 1–2 minutes. Add salt to taste.
Serve:
  1. Serve hot as a side dish with rice, dal, or flatbread. Garnish with fresh coriander if you have it.

Notes

  • If using regular spinach, reduce cook time slightly as it wilts faster and doesn’t hold shape like Malabar spinach.
  • Coconut milk makes it more creamy, while grated coconut adds texture.
  • This dish is naturally vegan and gluten-free.
  • Best served fresh, but leftovers keep well for up to 4 days in the fridge.