South African Curried Spinach with Peanuts
- Total Time
Crunchy peanuts and light coconut milk make this exotically-spiced spinach dish a standout.
chopped frozen spinach32 oz, baby variety
olive oil1 tsp
uncooked onion(s)1 medium, diced
kosher salt1 tsp, divided, or more to taste
curry powder2 tsp
ground ginger¼ tsp
light unsweetened coconut milk½ cup(s)
fresh lime juice1 tsp
peanuts3 Tbsp, salted, chopped
cilantro2 Tbsp, fresh, minced
- Cook spinach according to package instructions; drain well in colander and press out any remaining liquid.
- Heat oil in a large skillet over medium-low heat. Add onion, 1/2 teaspoon salt, curry and ginger; cook, stirring frequently, until onion is softened, about 10 minutes.
- Add drained spinach, coconut milk, remaining 1/2 teaspoon salt and lime juice; stir to combine and heat through. Top with peanuts and cilantro just before serving. Yields about 3/4 cup spinach, 1 1/2 teaspoons peanuts and 1 teaspoon cilantro per serving.