Creamy Coconut Spinach

Growing up (and okay, fine, also into my early 20’s) you couldn’t have paid me to eat a plate of spinach. Like, I would have rather munched on my own nose hair than dig into a bowl of that mushy, soggy, green, ehw.

Spinach, I used to think you were totally unsexy.

Ha. Joke’s on me because times, they have a-changed. This rich, coconut creamed spinach is a completely fresh twist on the green veg I used to despise and so spinach has totally redeemed itself once and for all. It’s creamy, tangy, hearty, and fresh–all in one bite.

Long before “University of Kale” t-shirts became the staple of every basic bitch’s wardrobe, there was spinach.


Spinach is one of the best sources of non-heme iron. What’s dat?! Well, all vegetarian sources of iron are non-heme (ie plants, nuts, veggies) and are not absorbed as well as the iron in foods like meat, poultry, and fish. That means that us plant-based babes (because iron deficiency is more common in women) have to be extra careful to get enough of the essential mineral. So if you’re low on iron or want to ditch the iron supplements (which are known to cause constipation…oh goodie) eat up that spinach.

Spinach is also rich in vitamin K, vitamin A, and vitamin C. PLUS, when you pair it with a healthy fat like coconut, it actually helps the body absorb the nutrients in the spinach. Spinach and coconut are a better power couple than Beyonce and Jay Z, basically.


Creamy Coconut Spinach

Makes 4 servings

  • 1 tablespoon toasted sesame oil or coconut oil
  • 1/2 red onion, sliced thinly
  • 4 cloves garlic, minced
  • 1 1/2-inch piece fresh ginger root, peeled and minced
  • 1 thai chili, halved and minced
  • 8 ounces mushrooms, sliced (shiitake, oyster, baby portobello, and cremini are all good in the hood)
  • 8 cups baby spinach
  • 1 1/4 cups full-fat coconut milk
  • 1 teaspoon curry powder
  • 1/2 teaspoon smoked paprika
  • sea salt and black pepper, to taste
  1. In a large skillet, heat oil over medium heat. Add the onion, garlic, and ginger, and sauté for 3 to 5 minutes, until onion softens. Toss in the thai chili (remove seeds if you’re a puss you desire less heat in your dish) and the mushrooms and cook another 2 to 3 minutes.
  2. Turn down heat to medium-low. Add in all that spinach one handful at a time, stirring it so it wilts a little bit before you add another handful.
  3. Once all spinach is in the skillet, add in coconut milk and simmer until it all gets nice and thick-like, ~5 minutes. Toss in the spices, salt and pepper to taste. Serve warm.

Leave a Reply

Your email address will not be published. Required fields are marked *