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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.


Adapted from Budget Bytes