Thursday, June 3, 2010

Creamy (but vegan) Indian spiced Spinach

This recipe is delish....but soooo not attractive looking. So I've decided to add a picture of my son on the day he was born, because, you know...people like babies. And he, unlike aforementioned spinach dish is quite attractive if I do say so myself.

The following recipe is my FAVORITE way to eat spinach. I love Indian food and usually have all these things on hand though. If you are intimidated by the long list of ingredients and the price tag that goes along with it, you could certainly buy an Indian curry paste and use that in place of the spices. It won't be quite the same, but I expect it will still be quite good.

Also worthy of note, I had a ton of spinach to get rid of. I am sure other leafy greens would lend themselves well to this recipe if you have them on hand.

1 tbs olive oil
2 onions peeled, washed, and sliced

1st bowl of spices
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp ground cardamom

2nd bowl of spices
1 1/2 tsp garam masala
1 tsp chili powder
1/2 tsp ground cumin

5 cloves of garlic peeled and chopped
1 can of tomato sauce
1 can of coconut milk
1lb spinach

Make sure you have done all of your prep work. I like to measure out all of my spices into bowls ahead of time and have them ready to dump in. With so many ingredients and measurements to do, I don't want to be carefully measuring when my garlic is burning...eek the horror!

Are we all diced, peeled, measured and ready to go....well then, let's begin.

In a large pot heat the olive oil over medium heat and add the onions. Cook for about 5 minutes, or until tender.

Add the first bowl of spices and cook for a minute or two until the spices become fragrant.

Add the chopped garlic, and the second bowl of spices. Cook one two minutes more.

Add the tomato sauce, coconut milk while stirring to insure that it doesn't burn.

Add the spinach and reduce the heat to medium low. Put a lid on and walk away for ten minutes. Come back and stir. Set the timer for ten more minutes. Come back and stir. Set the timer for ten more minutes. That's thirty minutes all together.

Take the pot off of the heat, and when it has cooled put the whole mess through your food processor. Enjoy!


  1. Your son is SO adorable!!! Such a gorgeous, gorgeous photo!!

    I am super excited about this recipe - I have all of the spices on hand, and it sounds soooo delish!! I'm definitely fixing this over the weekend when we have company, since it sounds too scrumptious not to share! :-)

  2. Thank you! I hope you like it. I agree, it is share worthy. I can't sit down with a bowl without at least one of my kiddos coming up to make pleading eyes at me. :)

  3. Your son is SOOOO Cute! Thanks for adding the photo - pulled my heart strings. Awwwww.

    I am of South Asian origin and the one thing i can make in my sleep is Indian style food, especially vegetarian ones. I am so glad you made the point of saying that by using curry powder the dish won't taste the same. This is somthing many people often forget. When I cook for them, they expect my food to taste like the 'take-out' or 'Indian' restaurant.

  4. Thank you.

    How wonderful it must have been to grow up around all of those spices and flavors. Your food always looks so wonderful. I can't imagine anyone ever choosing takeaway over one of your meals. :)


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