Monday, March 16, 2015

coconut curry creamed spinach

Super easy, Whole30 compliant and very tasty. Coconut Curry Creamed Spinach.

1 Red Onion (sliced)
4 Garlic Cloves (minced)
1/2" piece of fresh Ginger (minced)
2 8oz bags of Spinach (I used Fresh Express)

1 14oz can of Light Coconut Milk (Trader Joe's)
1/2 tsp Cayenne Pepper
1/2 tsp Curry Powder
1 tsp Smoked Paprika (it is worth the purchase)
Add salt as needed

Heat up some olive oil in a pan, while you slice the Red Onion. Then saute the onion 5 minutes. Add in the garlic and ginger, saute another minute. Then start adding handfuls of the spinach, it will wilt as you go. Just keep adding. I added one bag, then pour in the entire can of coconut milk. Saute a bit more and add in the spices (Cayenne Pepper, Curry Powder, Smoked Paprika). Finally add in the last bag of spinach. Simmer till all the spinach is the consistency you like (5 minutes should do the trick). This dish has a bit of a kick. If it was me, I would add more heat.

Recipe found from here and tweaked a bit!

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