Creamed Spinach

This East Indian side dish is bursting with flavors and will amaze your dinner date, while still being easy to make. I warn you though, if you are dating a beautiful East Indian lady, her Mom’s version will be better. Rather than be offended though, invite her to make it with you next time. . . with emphasis on next time.


  • 13 oz. Coconut Milk – full fat can use fresh coconut or buy in a can
  • 8 oz. Fresh spinach – in a bind use frozen but thaw and drain well
  • 2 oz. Water
  • 1 Onion – diced fine
  • 1 Tomato – large and diced
  • 2 Garlic cloves – minced
  • 1 TBL Ginger – freshly grated
  • 2 TBL Olive oil
  • 2 tsp Cummin
  • 1 tsp Garam Masala – can sometime buy
  • 0.75 tsp Salt
  • 0.5 tsp Turmeric
  • 0.25 tsp Cayenne pepper


  1. Mise en Place – measure and prepare your ingredients prior to starting.
  2. Place milk in pot and heat to a boil.
  3. Add spinach and cook until wilted. Put in blender and puree, then set aside.
  4. Heat a large skillet on Med-high. Add olive oil and let get hot.
  5. Add onions and cook until translucent (~5 mins).
  6. Add garlic and ginger, and cook 1 min.
  7. Add Cumin, Masala, Turmeric, and Cayenne. Cook 2 mins.
  8. Add tomato and water and cook 8 mins.
  9. Add back the spinach puree and heat until warm.
  10. Salt to taste in stages.