- 2 medium yellow or red onions, diced
- 1 tablespoon minced garlic
- 1 14-oz can of coconut milk or light coconut milk
- 1 tablespoon of indian curry
- 1 inch of fresh ginger root, peeled and grated
- 16 oz bag of frozen organic spinach
- 3 tablespoons of coconut oil
- juice of 1 small lemon
- salt
- pepper
- optional ingredients: 1 12oz can of garbanzo beans or 3 small boiled and diced potatoes, or 12oz of diced paneer.
Directions:
- Saute the onions in a heavy cast iron or stainless steel pot in coconut oil. Cover with a lid.
- When the onions turn golden and translucent, add garlic, ginger and indian curry.
- Continue to saute until the onions, garlic and curry begins to stick to the bottom of the pot
- Deglaze with a 1/2 of the 14 oz can of coconut milk. This means that you pour the coconut oil into the pot and, using a wooden spatula, scrape the bottom of the pot.
- Add the entire bag of frozen or thawed spinach. Cover and cook on low fire for 20 minutes or until the spinach is soft.
- Add lemon juice, as well as salt and pepper to taste.
- Using an immersion blender, puree the spinach mixture.
- Now you can add garbanzo beans for a saag chana, or cubed poiled potatos for a saag aloo, or diced indian cheese for a saag paneer.
- Enjoy over brown basmati rice!
