South African curried spinach with peanuts
2
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Crunchy peanuts and light coconut milk make this exotically-spiced spinach dish a standout. Ready in 35 minutes, this African-inspired side dish pairs well with roasted chicken or pork Add some steamed rice or roasted potatoes to complete your meal. Serve with grilled shrimp or seared salmon for a wonderful accompaniment to seafood. The early peanuts retain a great snap when added to the spinach while the curry and ginger mellow beautifully in the coconut milk. Substitute kale or Swiss chard for the spinach for sturdier wilted green.
Ingredients
Chopped frozen spinach
32 oz, baby variety
Olive oil
1 tsp
Onion
1 medium, diced
Kosher salt
1 tsp, divided, or more to taste
Curry powder
2 tsp
Ground ginger
¼ tsp
Canned unsweetened light coconut milk
½ cup(s)
Fresh lime juice
1 tsp
Peanuts (dry-roasted or raw, unsalted, no sugar added)
3 Tbsp, salted, chopped
Cilantro
2 Tbsp, fresh, minced
Instructions
1
Cook spinach according to package instructions; drain well in colander and press out any remaining liquid.
2
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.
3
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.
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