While it’s rare for me to post recipes for Indian food, I really think it’s my favorite cuisine. The way all the flavors come together, it always tastes like it would be really complicated to make. Truth: It’s really not.
Indian-Spiced Creamed Spinach | No Thanks to Cake
- cooking spray
- 1 large onion, diced
- 2 inches fresh ginger, grated
- 2 cloves garlic, minced
- 10 oz. fresh spinach leaves
- 2 tsp. cumin
- 1 tsp. garam masala
- 1/4 tsp. cayenne powder more if you like it spicy!
- 1 large tomato, diced and seeded
- 1 tsp. tumeric
- 1/2 tsp. salt
- 1 cup evaporated milk, fat free
- Add two cloves of garlic (minced) to a large skillet prepared with cooking spray. Peel and grate both the onion and ginger straight into the skillet. Cook over medium heat for about 5 minutes or until softened.
- While the onion, ginger, and garlic are cooking, place the spinach in a large pot along with one cup of water. Bring to a boil over medium high heat and cook until the spinach is tender (about five minutes).
- Turn the heat off and allow to cool slightly. Transfer to a food processor or blender (water and all) and pulse a few times to break up the spinach.
- After the onion, garlic, and ginger have softened, add the cumin, garam masala, and cayenne. Stir and cook for about three minutes more.
- Dice the tomato and add it to the skillet. Stir and cook for about five minutes more or until the tomato has broken down.
- Stir the evaporated milk into the skillet. Add the turmeric and salt. Stir and heat through.
- Add the cooked and blended spinach along with all of the liquid.
- Stir, taste, and add more salt if desired. Serve hot with rice, cauliflower rice, or naan.