Spinach in Coconut Milk

This recipe is straight from the cookbook, The Herbivorous Butcher. There wasn't a recommendation for how to serve up the protein with this dish and it made sense to me for this dish to be served over rice. There's no instruction for how to cook the protein, but I did a simple pan-fry of the tofu. Braised or roasted would also be good. I went with jasmine, but I think you're regular white rice would do fine. The spice level on this is hot (and I like things hot), so go at your own risk. You can leave out the cayenne and jalapeño for a mild time, but definitely add the fresh basil, it elevates this dish.

Ingredients

Serves: 4-6 Time: 35 minutes

• 1 yellow onion, thinly sliced

• 1 jalapeño, cut into thin rounds

• 6 cups spinach

• 2 (13.5 oz) cans lite or full-fat coconut milk

• 1 Tbs fresh minced ginger

• 2 Tbs ground turmeric (fresh is better)

• 1/2 tsp red cayenne pepper (optional)

• 1 Tsp salt

• 2-3 garlic cloves, minced

• Suggested 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.