If you love creamy spinach but want to avoid dairy, this recipe is for you! This vegan coconut creamed spinach is made with fresh spinach leaves, coconut milk, leeks, and ginger. It’s easy to make and tastes delicious with a hint of lime. You can serve it as a side dish or enjoy it as a main course with some rice or bread.
Ingredients
- 1 tablespoon of ghee or coconut oil
- 1 cup of leeks, sliced and rinsed well
- 1 teaspoon of grated fresh ginger
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of white pepper
- 1 cup of full-fat coconut milk
- 10 ounces of fresh spinach, washed and trimmed
- Juice of half a lime or lemon, or a splash of rice vinegar
Instructions
- Heat the ghee or coconut oil in a large skillet over medium heat. Add the leeks and ginger and cook for about 10 minutes, stirring occasionally, until the leeks are soft and translucent.
- Stir in the salt, white pepper, and coconut milk. Bring the mixture to a simmer and cook for another 5 minutes, stirring occasionally.
- Add the spinach in batches, stirring to wilt it in the coconut sauce. Cook for about 5 minutes, until the spinach is tender and bright green.
- Squeeze the lime juice over the spinach and adjust the seasoning to your taste.
- Enjoy your vegan coconut creamed spinach with some toasted coconut flakes on top if you like.
Tips and Variations
- You can use frozen spinach instead of fresh spinach if you prefer. Just thaw it and squeeze out the excess water before adding it to the skillet.
- You can add some curry powder, cumin, or turmeric to the coconut sauce for some extra flavor and color.
- You can use other greens like kale, chard, or collard greens instead of spinach. Just adjust the cooking time accordingly.
- You can serve this dish with some vegan lentil meatballs, baked tofu, or grilled chicken for some extra protein.
Nutrition Facts
Serving size: 1/4 of the recipe
Calories: 230
Fat: 20 g
Carbohydrates: 11 g
Fiber: 3 g
Protein: 4 g
