Spinach in Coconut Milk is a Guam-style dish of spinach stewed in coconut milk with turmeric, ginger, onion, and jalapeño. We topped this dish with pan-fried tofu, but you can add mushrooms, tempeh, or a seitan chicken for that extra oomph. Spice levels are completely optional on this dish.

Ingredients

Serves: 4-6 Time: 35 minutes

Spinach in Coconut Milk

• 1 yellow onion, thinly sliced
• 1 jalapeño, cut into thin rounds
• 6 cups spinach
• 2 (13.5 oz) cans lite coconut milk (or full fat)
• 1/2 Tbs ground ginger or 1 Tbs fresh minced ginger
• 2 Tbs ground turmeric
• 1/2 tsp red cayenne pepper (optional)
• 1 Tsp salt
• 2-3 garlic cloves, minced
• Optional protein: tofu (steamed, roasted, or fried)
• Rice for serving and fresh basil for garnish (optional)

Directions

1. In a large skillet, set heat to medium. Once hot, lightly coat the pan with oil and begin sautéeing the onions. Cook for 2-3 minutes, until translucent.
2. Then, add the garlic and fresh ginger (if using fresh) and cook for 1 more minute.
3. Add the spinach, reduce heat to low, cover the skillet with a lid, and allow the spinach to wilt for 4-5 minutes.
4. Bring the heat back up to medium, add the coconut milk, salt, spices, and jalapeño. Bring to a simmer for cook for 5-7 minutes, until the flavors have come together, stirring occasionally.
5. If you’re cooking a protein, add it towards the end, and allow it to warm up and mix with the spices.
6. Serve as is or with rice and top with fresh basil.

Nutrition Information

Nutrition Disclaimer

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