Coconut-Creamed Spinach

spinach-title

It doesn’t look like much, but it is totally delicious!

How is your week going?  It seems like everyone either has massive winter storms or unusually spring-like weather.  We are in the latter, with our afternoons reaching almost 70 degrees!  It has been a lovely respite, in a certain sense, but a little unsettling.  It is still February, after all.  Will we even have a winter season this year?

I’ve been starting to think about my garden plans for this year, because the extended forecast is still staying pretty mild!  I think I will be aiming to put a few hearty green seedlings into the ground within the next couple of weeks: swiss chard, kale, etc.  Whatever I can get my hands on, knowing that this isn’t actually planting season.  Normally Home Depot fills my seedling needs, but I may need to venture to an actual garden center to find seedlings.  I also need to check the almanac for the last predicted frost, but I’m feeling pretty confident about planting seeds soon, as well.  I’ve always felt like I start my seeds too late, so this mild winter may be the reason that I finally get them out on time!  I’m still planning to use square foot gardening, but I am expecting to tweak a little from last year’s garden plan.  It was not as successful as my first year, unfortunately. I didn’t really get any onions or carrots last year, and I bought tomato plants that were too big for my box.  This year, though, I’ll learn from those mistakes!

spinach-pan

I am also dreaming of a patio makeover.  And I am determined to make those dreams a reality!  Our patio is the one part of our apartment that I’ve also felt was a little neglected, so I’ve been saving up a few dollars here and there for a cheap update!  Some actual decor, perhaps a few pillows, maybe some new (cheap) chairs, and a new grill!  I will keep you posted on our progress!

This Spring weather also has us see-sawing back and forth between comforting winter meals and lighter Spring ones.  Which is why I keep finding my meal plans full of slow-cooked, heavily spiced Indian dishes and soups…or sushi.  Haha!  On Sunday, I let myself play in creating a big vegetarian, Indian meal.  I had wanted to make Paneer cheese again (I’d give myself about an 85% success rate with this batch…insufficient draining, I think) and we had potatoes and cauliflower to make Aloo Gobi, so I rounded things out with a batch of Coconut-Creamed Spinach, which is totally my go-to side dish for any Indian food!  I’ve talked before about how I am working to appreciate cooked greens more and this is one of the few cooked greens dishes that I will always enjoy!  It is so delicious over a bit of rice, creamy and comforting and full of flavor!  Light Indian spices and coconut milk instead of cream give this dish an unexpected twist, without being too overpowering.  A healthy dose of garlic and salt, with a little heat, are still required, just like in regular creamed spinach.

spinach-close-side

Coconut-Creamed Spinach

  • 2 packages frozen spinach, thawed
  • 1 can (15 oz) coconut milk
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp. garam masala
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cumin
  • 1/4 tsp. chili flakes
  • 2 tsp. coconut oil
  • salt & pepper

Press the thawed, frozen spinach into a mesh sieve to squeeze as much water as you can from it.  Leave to drain as you cook the onion.  In a sauté pan over medium heat, as the coconut oil and the diced onion.  Cook, stirring occasionally, until the onion has softened and is mostly translucent.  Add the minced garlic and the spices (garam masala, ginger, cumin, and chili flakes) and stir the whole mixture for about 2 minutes, until the garlic and spices are fragrant.  Add the drained spinach to the pan and stir to combine with the onion.  Pour in about half of the can of coconut milk, stirring until the spinach mixture loosens up and the coconut milk in incorporated into the mix.  Add the remaining coconut milk and simmer the mixture until the desired thickness–the milk should hold together everything: the liquid shouldn’t pool from the greens.  It should only take a few minutes, at most!  Add a hefty pinch of salt and pepper, taste, and add more salt if needed!

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