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Coconut Creamed Spinach

Coconut Creamed Spinach

I’ve been looking for a good creamed spinach recipe for a long time and (until now) never found one I liked.  They were always too heavy or bland or just plain annoying to make.   Then one day I replaced the milk/cream with coconut milk and was thrilled with the result…  Coconut milk and spinach are two of my favorite things, why didn’t I think to combine them sooner?!  Coconut milk is easy to work with (no more scalded milk) and pairs beautifully with the spinach and red curry.  This dish has a smooth, creamy texture and a distinctly Indian flavor (the curry paste can be omitted for classic creamed spinach, but if you like Indian food, it’s really worth using!).  It’s simple to make, loaded with nutrition and tastes incredible.  It’s excellent served over rice, lentils or boiled potatoes.  Or  toss it with cubes of paneer, tofu, chickpeas or a mild meat such as chicken.  You could even use it like a spinach dip.  I’m pretty stoked about this one and hope you like as much as we do!

Coconut Creamed Spinach

Yields: 6 servings, Time: 20-30 minutes


  • 2 blocks of frozen spinach, thawed
  • 1 onion, diced
  • 1-2 cloves garlic, minced
  • 1 can full fat coconut milk
  • 1 Tablespoon red curry paste
  • Olive oil
  • Salt and pepper


  • Coat the bottom of a medium size saucepan or skillet with olive oil.  Saute the onion over medium heat for 5-10 minutes, stirring occasionally.
  • Add the minced garlic and cook for another 2-3 minutes, stirring regularly so the garlic doesn’t stick or burn.
  • Add the spinach, coconut milk and curry paste and bring the mixture to a boil.  As soon as it boils reduce heat to a gentle simmer and cook, stirring occasionally until you reach your desired consistency.
  • Add salt, pepper and additional curry paste to taste.   Enjoy!


  • Optional extras: Try adding additional veggies such as carrots, peas or mushrooms to your pot.
  • Red curry paste: most grocery stores sell jars of red curry paste in the international food section.  I usually use Patak’s Mild Curry Paste:  Once you open the jar, store it in the fridge.  It’ll keep for a long time and adds a wonderful Indian flavor to soups, rice, sauces, etc.
  • Coconut milk: I recommend using full fat coconut milk for this recipe.  I tried it with low fat and the spinach was less creamy, less flavorful and more acidic tasting.  Not bad, but not spectacular either.  Fat is goodJ

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