Spinach stewed in coconut milk

2 servings

30 minutes

Spinach stewed in coconut milk is a delicate and aromatic dish that combines the creamy texture of coconut milk with the freshness of greens. European cuisine has adapted this recipe, infusing it with notes from Asian gastronomy. Ginger adds a light spiciness, while sun-dried tomatoes provide a sweet depth of flavor. This dish is perfect as a light dinner on its own or as a side to fish and chicken dishes. Its rich composition makes it an excellent choice for vegetarians and health food enthusiasts. The pleasant balance of creaminess and freshness makes spinach in coconut milk not only nutritious but also elegantly presented.

Energy value per serving

• Calories: 308
• Proteins: 8.6g
• Fats: 25.7g
• Carbohydrates: 10.7g

Ingredients

• Olive oil: 1 tbsp
• Sea salt: to taste
• Sun-dried tomatoes: 1 pc
• Coconut milk: 0.5 jar
• Fresh spinach leaves: 400 g
• Fresh ginger: 1 tbsp

Cooking steps

1. Chop the ginger finely and sauté in olive oil for 30 seconds.

   Required ingredients:

   • Fresh ginger: 1 tablespoon
   • Olive oil: 1 tablespoon

2. Add chopped tomato and sauté for 1 minute.

   Required ingredients:

   • Sun-dried tomatoes: 1 piece

3. Add spinach, season with salt. Simmer for about 2 minutes until the spinach is soft.

   Required ingredients:

   • Fresh spinach leaves: 400 g
   • Sea salt:  to taste

4. Pour in coconut milk and simmer on low heat until most of the liquid evaporates.

   Required ingredients:

   • Coconut milk: 0.5 jar