Awhile back I was going through a vegan phase, and wanted to experiment with ways to eat my veggies apart from stewing and steaming. I tried coconut cream of Spinach at a restaurant and had to give it a go. A traditional Cream of Spinach dish is dairy based. You start with heavy cream, add seasoning and them the spinach. It’s really the not the healthiest. Coconut Cream of Spinach has the same idea but instead the cream base is substituted with coconut milk. This gives the spinach a light sweet subtle coconut flavor which is absolutely delish. So let’s get started!
1 tablespoon Extra Virgin Olive Oil
½ yellow onion, chopped
Pinch of salt
3 teaspoons Yellow Curry
1 can Coconut Milk
4 cups of Spinach
Take your pan and lightly oil. Then place on the burner for a minute or so until the oil warms up.
Add the onions. Mix so it’s lightly coated and let it cook until tender.
Take the can of coconut milk, shake vigorously to mix it. Now open and add to the pan. Allow it to cook for about 10 minutes.
Add the curry and Salt to the coconut milk, stir in. And wait for the combination to come to a low boil.
It’a now time to add the spinach. Add handfuls at a time to the pan and spoon the coconut milk over it. It initially seems like it’s too much spinach but it wilts so don’t worry.
Cover and let it cook for 5 minutes, and add more spinach if you wish. Voila! You’re done, a vegan tasty concoction that can go with pretty much anything from rice to meats. 😉