Coconut Creamed Spinach

by Brooke Goldstein | | Recipes

This vegan creamed spinach is made with coconut milk instead of dairy. A delicious side dish for your dinner table.

  • 1 tbsp. extra-virgin olive oil
  • 1 garlic clove, finely minced
  • 1⁄2 shallot, finely minced
  • 5 oz. baby spinach leaves
  • 4 tbsp. light coconut milk
  • 1⁄2 tsp. mild curry powder
  • Salt to taste
  • Freshly cracked black pepper

Heat olive oil over medium in large sauté pan. Add garlic and shallot. Cook until fra- grant, about 1 minute. Add spinach and stir around until it begins to wilt. Add coconut milk, curry powder, salt, and pepper. Stir until combined, about 1 minute.

This recipe is an excerpt from The Right Fit Formula.


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