CREAMED COCONUT SPINACH
Martha's Omani-inspired creamed spinach spices things up with coconut milk, fresh ginger, cumin, and a touch of jalapeno.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 10
Steps:
- Heat scant 1 tablespoon ghee in a large Dutch oven over medium. Add spinach and cook, stirring, until just wilted, 3 to 5 minutes. Drain spinach in a sieve, pressing to remove excess liquid. Let cool slightly, then roughly chop.
- Return pan to medium heat and melt remaining 2 tablespoons ghee. Add shallots, ginger, and jalapeno and cook until softened, 3 to 5 minutes. Stir in flour, cumin, and sugar and cook for 1 minute, then slowly whisk in coconut milk. Bring to a boil, reduce to a simmer, and cook until thickened, 1 to 2 minutes.
- Stir chopped spinach into coconut mixture and season with salt and pepper.
SPINACH AND COCONUT SOUP
This came from the book 'Entertaining with Cranks'. The page with this recipie has dropped out, therefore I have adapted it. It is absolutely delicious.
Provided by wizkid
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a heavy saucepan.
- add the onions and the garlic and gently cook until transparent.
- add the potato and fry for 5 minutes longer.
- add the spinach and the vegetable stock and simmer until the potatoes are cooked (approximately 10 minutes).
- put into the blender and blend thoroughly.
- return to the saucepan and a low heat.
- add the creamed coconut and stir until melted.
- add the single cream.
- add plenty of freshly ground black pepper.
- serve.
COCONUT SPINACH
This looks like an interesting dish. I can't wait to try it! From the South Seas portion of "Cookbook of the Seven Seas" by Dagmar Freuchen.
Provided by Chef Patience
Categories Spinach
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place spinach in a pot or microwave safe dish with coconut milk and heat until warm in the microwave or on the stove top.
- Stir in oil, salt and pepper to taste.
- Sprinkle the scallions and shredded coconut on top as a garnish.
Nutrition Facts : Calories 93.9, Fat 6.4, SaturatedFat 5.3, Sodium 84.8, Carbohydrate 7.8, Fiber 3.4, Sugar 4, Protein 4.1
SPAGHETTI WITH COCONUT SPINACH
This creamy, asian delight is so easy to make and comes out super delish. The original comes from German chef Tim Mälzer, but I have tweaked it a bit. Feel free to adjust the spices to your heat tolerance.
Provided by Lalaloula
Categories Spaghetti
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Prepare pasta according to package directions.
- Meanwhile heat oil in a large skillet. Add garlic, ginger, chili pepper, cinnamon and curry powder. Sautee for a minute or two (until fragrant).
- Add coconut milk and bring to a boil. Season with salt to taste.
- Add spinach, reduce heat to low and allow spinach to wilt. Remove from heat.
- Drain pasta, return to the pot and add the sauce. Spoon into bowls and top each serving with 1/2 tbs of desiccated coconut.
COCONUT, CHICKPEA & SPINACH CURRY
This simple curry is easy to make even if your fridge is bare - all it takes are a few storecupboard essentials, such as canned chickpeas and plenty of ground spices, to make a comforting dish
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 15
Steps:
- Wash the rice a couple of times in cold running water, then leave to soak while you make the curry. Heat 1½ tbsp oil in a deep frying pan, and fry the onion for 10 mins until soft, but not turning golden.
- Add the garlic and fry for 1 min, then tip in the turmeric, cumin, garam masala and chilli powder, and toast for 30 seconds, stirring. Add the coconut milk and chickpeas. Simmer for 15 mins until the sauce has reduced slightly.
- Meanwhile, heat the remaining ½ tbsp oil in a small pan with the cloves, cinnamon and a pinch of turmeric. Stir until the mixture smells fragrant. Drain the rice and add to the spices, stirring well to coat in the oil. Pour in 600ml boiling water, bring to the boil, then reduce the heat to low. Add a tight-fitting lid and simmer gently for 10 mins, without removing the lid.
- About 5 mins before the end of the curry's cooking time, stir in the spinach and break it up with a wooden spoon as it defrosts. Season well. Add the tamarind or lime juice to balance the sweetness of the curry. Serve in bowls with the fragrant, steaming rice, removing the large spices as you serve. Top with a pinch of the desiccated coconut, if using.
Nutrition Facts : Calories 658 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 0.1 milligram of sodium
COCONUT CREAMED SPINACH
Mellow, silky, and melt-in-your mouth tasty, this coconut creamed spinach is a definite crowd pleaser.
Provided by lutzflcat
Categories Spinach Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat. Add the mushrooms, shallot, and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.
- Gradually add spinach by handfuls, stirring until it wilts. Continue until all the spinach is in the skillet, about 5 minutes.
- Gradually pour in coconut milk and vinegar and bring to a simmer. Simmer until mixture thickens, 4 to 5 minutes.
- Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve immediately.
Nutrition Facts : Calories 173.6 calories, Carbohydrate 7.8 g, Fat 15.7 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 11.2 g, Sodium 58.5 mg
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