Curried Creamed Spinach – Dairy Free, Gluten Free, Vegan

Finished Curried Coconut Creamed Spinach
Finished Curried Coconut Creamed Spinach

I know I am writing a lot of recipes lately. I have always loved making up recipes, and now I have an outlet for it! I only hope that this blog gets discovered by someone so that these recipes can be tried by someone other than me, because I get so excited when they turn out delicious. SO. Tonight I had a bag of Spinach. I needed to eat it, and I wasn’t in the mood for salad. I could steam it…but that just gets so boring. What could I do with the spinach that would be delicious and filling? The answer – Cream it. So I decided to come up with a coconut creamed spinach recipe, and then decided to curry it at the last minute. It hit the spot completely. So here it is: First I took 1 bag of spinach (6 ounces). You should probably double this recipe if you want to feed a family though; I have to admit I ate this all myself. I didn’t have a big lunch and I just had this for dinner and an apple. Here we go.

Cook the spinach in the smallest amount of water and drain, pressing the spinach to release all the water. After the spinach is cooked you can chop it up as finely as you’d like. I did this with a chef’s knife. 

Drain spinach, pressing to release fluid
Drain spinach, pressing to release fluid

While your spinach is cooking, you can go ahead and get the rest started. Put about 2 tbsp coconut butter in a pot and let it soften a bit. If you don’t have coconut butter on hand, you could use coconut oil or earth balance, but the coconut flavor in coconut butter is simply not able to be matched. It is actually whole coconut flesh that is unrefined, so it is creamy and delicious. Yes, it has a good amount of saturated fat, but we’ll save coconut oil’s saturated fat and the difference between that and animal saturated fat for a later post. After the coconut butter softens, add about 2 tbsp of extra virgin olive oil and mix it up.

Here olive oil and coconut butter are mixed and slightly heated.
Here olive oil and coconut butter are mixed and slightly heated.

Add 4 cloves of chopped garlic in and cook just until the mixture begins to brown a bit. Now if you prefer a more cooked garlic (and less astrigent) flavor, you should cook the garlic with the olive oil first and then add the coconut oil. It’s all about personal preference. I love raw foods though so the garlic remaining slightly uncooked is a plus in my book. Then add in 1 and 1/2 tsp of curry powder and salt and pepper to taste and mix it up. Next, add in your chopped spinach and 1 tbsp coconut milk (regular or low fat – I used regular). This is what you get:

Finished Curried Coconut Creamed Spinach
Finished Curried Coconut Creamed Spinach

I know what you’re saying. That’s a lot of fat. I agree, it is. Sometimes, though, you need some fat in your life. Especially coconut fat. Just to ease your mind, I pulled the nutrition analysis for this recipe. It serves 2 (unless you’re me in which case you should eat it all yourself)

Serves 2. Per Serving: 284 calories, 12 grams carbohydrate, 24 grams fat, 7 grams protein, sodium varies.

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1 Comment

  1. […] those things that I think is great to use in balance with other fats. If you look at my recipe for curried coconut spinach, it contains some coconut fat (although the product is actually whole, organic coconut flesh which […]

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