The holidays are the ideal time to serve this deliciously creamy dessert because it is so simple to make. You can use homemade whipped cream in place of the non-dairy whipped topping.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 pounds fresh spinach
- ¾ cup ghee (clarified butter)
- 2 large onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger paste, or more to taste
- 2 teaspoons chile powder
- 2 teaspoons ground turmeric
- 2 teaspoons garam masala
- 2 teaspoons coriander seeds
- 2 teaspoons ground black pepper
- 1 ½ teaspoons salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 (14 ounce) can whole peeled tomatoes in juice
Instructions
- Wash spinach; shake dry and stem. Slice into 1-inch strips.
- Heat ghee in a large saucepan over medium-low heat. Add onions and garlic and cook until golden and soft, 5 to 7 minutes. Reduce heat to low.
- Add ginger paste and toss gently to incorporate. Stir in chile powder, turmeric, garam masala, coriander seeds, peppers, salt, coriander, and cumin. Cook until fragrant, about 1 minute.
- Add spinach and coat well; add tomatoes with 1/2 of their juice. Bring mixture to a rapid boil. Reduce heat and simmer until the spinach and tomatoes have cooked down, 5 to 10 minutes.
- If the spinach starts to stick while cooking, add a little extra water or tomato juice to the mixture.
- It can be 100% vegan just by replacing the ghee with 3 teaspoons vegetable oil.
Nutrition Facts
| Calories | 468 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 9 g |
| Protein | 9 g |
| Saturated Fat | 24 g |
| Sodium | 1202 mg |
| Sugars | 7 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
I used vegetable oil and chose to use diced tomatoes. This dish really packs a punch of flavor. I served it with some naan bread and rice.
Very good, I added some coconut milk because I like it. I used vegetable oil and mixed the cooked spinach in a blender. For the garam masala, I added that to taste at the end. This is a solid spinach recipe as is or the base for any number of variations. Thank you!