Spinach—it’s like that reliable friend who never lets you down and always brings something special to the table. Picture this: you’re in the kitchen, the aroma of spices swirling around, and you’re about to transform those leafy greens into something creamy and absolutely divine. This easy Indian creamed spinach recipe is such a comfort, a warm hug on a chilly day, and it might just become your new favorite side dish.
Steps
- Pour a 13.5 oz. can of full-fat coconut milk into a large pot and add 8 oz. of fresh spinach. Heat over medium until the spinach wilts, which should take about five minutes.
- Transfer the coconut milk and spinach mixture to a blender and pulse until the spinach is chopped into small pieces. You can blend until smooth if desired, then set aside.
- Dice one yellow onion, mince two garlic cloves, and grate 1 tablespoon of fresh ginger. Add these to a skillet with 2 tablespoons of olive oil and sauté over medium heat for about five minutes until the onions soften.
- Add 2 teaspoons of ground cumin, 1 teaspoon of garam masala, ½ teaspoon of turmeric, and ¼ teaspoon of cayenne pepper to the skillet. Stir and cook the spices with the onion mixture for another two minutes.
- Dice one tomato and add it to the skillet along with ¼ cup of water. Stir and cook until the tomato breaks down and any browned bits on the skillet’s bottom are dissolved, about 5-8 minutes.
- Combine the coconut and spinach mixture with the contents of the skillet. Stir the mixture, allowing it to heat through while stirring occasionally.
- Taste the creamed spinach and add salt to enhance the flavors. Start with ¼ teaspoon and increase to your taste, up to ¾ teaspoon. Serve hot with bread for dipping.
Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- 8 oz fresh spinach
- 1 yellow onion
- 2 cloves garlic
- 1 tablespoon fresh ginger, grated
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 large tomato
- 1/4 cup water
- 3/4 teaspoon salt (adjust to taste)
Nutritional Values
Calories: 556.8kcal | Carbohydrates: 48.4g | Protein: 10.4g | Fat: 36.8g | Sodium: 2043.6mg | Fiber: 11.6g
FAQ
- Can this Indian Creamed Spinach be made without dairy?
- Absolutely! The recipe can be prepared with coconut milk, making it vegan-friendly and suitable for those who are lactose intolerant. If you prefer a dairy version, simply replace the coconut milk with evaporated milk.
- Is it possible to use light coconut milk instead of full-fat?
- You can use light coconut milk as a substitute for full-fat coconut milk, though the dish may turn out slightly less creamy. Avoid using carton coconut milk intended as a dairy milk substitute, as it will be too thin for this recipe.
- What can be served alongside Indian Creamed Spinach?
- This creamed spinach works wonderfully as a side dish and pairs well with meals like Chicken Tikka Masala or Cauliflower and Chickpea Masala. You can also turn it into a main dish by adding ingredients like cubed tofu, chickpeas, or diced potatoes.
- Is this recipe spicy?
- The recipe includes a hint of heat from ¼ teaspoon of cayenne pepper. If you prefer a milder dish, you can simply omit the cayenne pepper.
- What can I use instead of Garam Masala?
- If Garam Masala is unavailable, curry powder can be used as a substitute. Alternatively, you can try making your own homemade Garam Masala blend for an authentic flavor.
Tips
- Spinach Cooking Tip: Be cautious not to overcook the spinach when warming it with the coconut milk. Just cook until it wilts and remains bright green to retain its vibrant color and nutrients.
- Dairy-Free Option: For a vegan-friendly version, use full-fat coconut milk instead of evaporated milk. This not only makes the dish dairy-free but also pairs wonderfully with the garam masala.
- Texture Preference: When blending the spinach with coconut milk, decide on the texture you prefer. You can pulse until the spinach is in small pieces for more texture or blend until smooth if you desire a creamier consistency.
- Spice Level Adjustment: If you prefer a milder dish, you can omit the cayenne pepper to reduce the heat without compromising the flavor.
Equipment
- Blender – For pulsing the spinach and coconut milk mixture.
- Large pot – For cooking the spinach and coconut milk.
- Large skillet – For sautéing the onions, garlic, ginger, and spices.
