Allow the mixture to heat through, stirring occasionally. Stir until heated through and thoroughly combined. In reply to Julie
. A healthy, vegan soup for any season. Add the corn, scallions, red pepper flakes and 1/2 teaspoon salt and cook until softened, about 5 minutes. Enjoy these classic spices in our delicious vegetarian meal created with spinach, coconut milk, and Bertolli ® Organic Marinara Sauce. I suggest starting with ¼ tsp and adding more to your liking. I also wanted to make it thicker (based on reviews) and adding more greens does this without having to add cornstarch. As a food lover and a number cruncher I've decided that cooking on a budget shouldn't mean canned beans and ramen noodles night after night. It was so delicious, and I will make this again and again. The only change I made was reducing the amount of coconut milk used because it was looking very runny. Add the coconut milk and 1/2 cup water and simmer until thickened, about 5 minutes. 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). Season the cream sauce with salt, pepper, and nutmeg. Remove from the heat and stir in the cilantro and vinegar. Add all three to a skillet along with 2 Tbsp olive oil. The creamy spiced spinach is absolutely delightful on its own, so it’s still totally worth sharing. Let's get cooking: Finally, pour the coconut and spinach mixture into the skillet and stir to combine. Bring the liquid to a boil, lower the heat and let the mixture simmer for 7 to 8 minutes, until the sauce is thick and the spinach is tender. Love this site for recipes and inspiration. Yep! Add the cumin, garam masala, turmeric, and cayenne to the skillet. Originally posted 3-12-12, updated 1-22-2020. Add the coconut milk, turmeric, salt, onion powder, lemon powder, and hot pepper to the pot. Stir and cook the spices with the onion, garlic, and ginger for about two minutes more. I had to improvise due to not having spinach; instead used kale. Creamed Spinach Recipe (Frozen Spinach) | Healthy Recipes Blog Stir and cook over medium heat just until the spinach has wilted (this should only take about five minutes). Add the When I originally posted this recipe seven years ago I made it with evaporated milk. Wipe out the pan and heat 2 teaspoons of olive oil over medium heat. Season with salt, pepper and a pinch of crushed red pepper to taste. That also happens to make this recipe vegan and friendly to those who can’t consume dairy. Start by pouring one 13.5 oz. 1 part creamed coconut with 4 – 5 parts water (100 g / 3½ oz creamed coconut + 400 ml of hot water). Less water gives coconut cream and more water gives coconut milk. It should still be bright green in color. Heat the oil in a large skillet over medium heat. I drained some off and it was perfect. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes. 1/2 tsp crushed ginger. I made this with a few changes after I read other recipes for comparison. This site uses Akismet to reduce spam. Serve! Add Spinach and toss, feel free to add a little more oil if needed. Could I use frozen spinach instead of fresh? Served over rice. Add the coconut milk and spinach to a large pot. Divine theme by Restored 316. Jan 13, 2018 - Explore Viauntee's board "Creamed Spinach" on Pinterest. Stir in the garlic and sautéed spinach, then add the coconut milk, mustard, … Your email address will not be published. Coconut oil - 2 to 3 T (option, any mild flavored oil) Spinach – 10 oz baby spinach (fresh or frozen my way) Coconut milk – ½ c (or 6 T c coconut milk and 2 T water) Arrowroot – 3 to 4 T (option, corn starch, tapioca starch or potato starch. You can test the salt content at this point. ½ medium onion, finely diced. 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