Coconut Curry Spinach
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 153.8
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 168.7 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.3 g
- Protein: 4.4 g
View full nutritional breakdown of Coconut Curry Spinach calories by ingredient
Number of Servings: 5
Ingredients
-
2T. Coconut Oil
1 Onion- chopped fine (use blender)
6 cloves Garlic
1 can crushed Tomato
1 package fresh button mushrooms
15 cherry tomatoes, diced (or equivalent)
2 Tbsp. www.indianfusions.com Spices (Soup Base)
10 oz fresh Spinach (or 1 pkg. frozen)
1 can Coconut Milk
Salt and Pepper to taste
Crushed Red Pepper or Sambal Garlic Chilli Paste for spice
Directions
Makes 4-6 servings
Heat 2 T. coconut oil in large skillet over medium heat.
Add finely chopped onion and garlic and saute for ~5 minutes.
Add crushed tomato, chopped cherry tomatoes and package of sliced white mushrooms and saute for 5 minutes. (I drain off moisture at this point to make the recipe less soupy. Leave it if you like the soupiness).
Add indian spices and stir till well blended.
Add spinach a handful at a time and cook ~15 minutes over medium heat until moisture evaporates off.
Add coconut milk and simmer for 5 minutes.
Salt and pepper to taste.
If you like spicey, add some sambal chilli garlic paste or crushed red pepper.
Serve over rice or toasted sourdough points.
Number of Servings: 5
Recipe submitted by SparkPeople user LEGOVEL.
Heat 2 T. coconut oil in large skillet over medium heat.
Add finely chopped onion and garlic and saute for ~5 minutes.
Add crushed tomato, chopped cherry tomatoes and package of sliced white mushrooms and saute for 5 minutes. (I drain off moisture at this point to make the recipe less soupy. Leave it if you like the soupiness).
Add indian spices and stir till well blended.
Add spinach a handful at a time and cook ~15 minutes over medium heat until moisture evaporates off.
Add coconut milk and simmer for 5 minutes.
Salt and pepper to taste.
If you like spicey, add some sambal chilli garlic paste or crushed red pepper.
Serve over rice or toasted sourdough points.
Number of Servings: 5
Recipe submitted by SparkPeople user LEGOVEL.