This easy Indian creamed spinach recipe is just full of flavours!

This Indian creamed spinach dish is the perfect complement to your dinner dishes and only takes you 40 minutes to make! 

A great dish made from Emborg’s frozen spinach we got from Whatsinstore, this Indian creamed spinach dish is based on another traditional Indian dish known as Saag. Full of flavour, you are sure to wow your guests with this very quick and easy dish. This Indian creamed spinach is a versatile dish which can act as a side dish or as a delicious dip, best served with some naan bread.

Indian creamed spinach can be made using frozen or fresh spinach leaves. We love using frozen since they are frozen on the day they are harvested, meaning that they retain their full nutritional value. This means that it is actually more nutritious than days old spinach. We have plenty of freezer space which means we can have all our frozen greens in our freezer when we need it, without the hassle of planning ahead or seeing what is in season. 

What gives this Indian creamed spinach recipe it’s great flavour is the delicious blend of spices; onion, garlic, ginger, cumin, garam masala, turmeric and cayenne pepper. This dish gets its spiciness from the cayenne pepper and we suggest that you are very cautious with the quantity you add to this dish and try not to use more than ¼ of a teaspoon. 

We decided to keep this Indian creamed spinach recipe vegan by using tinned coconut milk but if you don’t have any at home, you can use full fat dairy milk. Given that this Indian creamed spinach side dish is very easy and quick to make and has the bonus factor that a bag of Emborg Chopped Spinach will only cost you €1.55 for a 450g bag, making this dish a very affordable and practical addition to dinner. 

This entire recipe should run for under €6 for a large portion which can easily satisfy 4-6 people as a side dish, meaning about 1 euro per person. We especially love this because we are always finding new ways to include spinach in our diet due to its high value of vitamin C, vitamin C, vitamin K, iron, folate and potassium. 

Although we’ve paired this side dish to many different main course meals, in particular roast chicken or roast beef, we do feel that this Indian creamed spinach is best with tikka masala or coconut curry lentils. Feel free to add a little bit more body to this dish and add some lentils or potato to this dish. 

Let’s get started with the recipe.

Ingredients:

½ bag of Emborg Frozen Chopped Spinach

1 can of full-fat coconut milk

1 tomato

1 yellow onion

2 garlic cloves

60ml water

2 tbsp olive oil

1 tbsp grated ginger

2 tsp ground cumin

1 tsp garam masala

¾ tsp salt

½ tsp turmeric

¼ tsp cayenne

Method:

1. Leave the spinach to thaw as you prepare all of the ingredients
2. In a pot, stir in 1 can of full-fat coconut milk with the spinach. Half a bag of Emborg Frozen Chopped Spinach should be enough for this recipe. Cook until the milk and spinach mixture is warm and the spinach has cooked through.
3. Once the mixture has cooled down, blend until the spinach has been cut down and mixes well with the coconut milk.
4. Chop the onion and garlic. Sauté the onion, garlic and ginger in two tablespoons of olive oil for about five minutes.
5. Add in the spices (cumin, garam masala, turmeric, and cayenne) for about two minutes, stirring throughout.
6. Add in a diced tomato and 60ml of water. Cook for about 8 minutes until the tomato has dissolved into the spices.
7. Stir in the coconut milk and spinach mixture to the rest until the mixture is heated and combined well.
8. Add salt according to taste. We found that ¾ teaspoons worked best according to our liking.

If you’d love to see more side dish ideas, check out this link here.