Indian Style Creamed Spinach
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 about 1 cup each
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Calories
1392 kcal
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Course
Side Dish
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Cuisine
Indian, International, Vegetarian, Vegan, gluten-free
Indian Style Creamed Spinach
Description
This recipe starts by wilting fresh spinach in coconut milk until just softened, then blending the mixture to a coarse texture. Separately, onion, garlic, and grated ginger are sautéed in olive oil with ground cumin, garam masala, turmeric, and cayenne pepper, developing a fragrant spice base. Diced tomato and a splash of water are cooked with the spices until softened and combined.
The pureed spinach is then incorporated into the spiced mixture, blending the creamy vegetable base with rich, earthy Indian spices. The result is a smooth, mildly spicy creamed spinach with coconut milk providing a full-bodied, slightly sweet creaminess distinct from dairy-based creams.
This creamed spinach variant offers a gentle heat and complex flavor profile suitable as a side dish with various Indian or fusion meals, complementing rice or breads.
Ingredients
- 1 .5oz. can coconut milk $1.79, full-fat
- 8 oz. spinach $1.29, fresh
- 1 yellow onion $0.32
- 2 cloves garlic $0.16
- 1 Tbsp ginger $0.30, grated fresh
- 2 Tbsp olive oil $0.32
- 2 tsp cumin $0.20, ground
- 1 tsp garam masala $0.10
- 1/2 tsp Turmeric $0.05
- 1/4¼ tsp cayenne pepper $0.02
- 1 tomato $0.97, large
- 1/4 cup water $0.00
- 3/4 tsp salt $0.03, or to taste
Instructions
- Add the coconut milk and spinach to a large pot. Stir and cook over medium heat until the coconut milk is warmed through and has wilted the spinach. Remove from the heat as soon as the spinach has wilted to avoid over cooking the spinach.
- Transfer the warm coconut milk and spinach to a blender and pulse until the spinach is in small pieces (you can choose to blend until smooth, if you prefer). Set this mixture aside.
- Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large skillet along with the olive oil. Sauté over medium heat until the onions are soft (about 5 minutes).
- Add the cumin, garam masala, turmeric, and cayenne to the skillet. Stir and cook the spices with the onion, garlic, and ginger for about two minutes more.
- Dice the tomato and add it to the skillet along with about 1/4 cup water. Stir and cook the tomato with the other ingredients, dissolving any browned bits off the bottom of the skillet, until the tomato has broken down (5-8 minutes).
- Finally, add the coconut and spinach mixture to the skillet and stir to combine. Allow the mixture to heat through, stirring occasionally.
- Taste the creamed spinach and add salt to taste. Start with 1/4 tsp, adding more as needed until the flavors pop (I added 3/4 tsp).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4about 1 cup each
Amount Per Serving
Calories 1392 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 139.2kcal | 7% |
| Carbohydrates | 12.1g | 4% |
| Protein | 2.6g | 5% |
| Fat | 9.2g | 14% |
| Sodium | 510.9mg | 21% |
| Fiber | 2.9g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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