Vegan Spinach Curry Pantry Dinner
This quick and easy Indian dinner takes 10 minutes to cook and uses pantry staples, for a delicious and rich flavored curry family dinner!
Ingredients
- 8-10 ounces frozen chopped spinach
- 7 ounces canned coconut milk (half of a typical can, comes out to about 3/4 cup)
- 1 15.25 ounce can of sweet whole kernel corn
- 2 small to medium onions, chopped
- 1 heaping tsp of red curry paste (I used Thai Kitchen brand)
- 1 tsp curry powder
- 1/2 tsp cardamon
- 1/2 tsp garlic powder (optional)
- 1 tbsp coconut aminos (or soy sauce)
- 1 inch fresh ginger, peeled and minced
- 4 cloves fresh garlic, peeled and minced
- 1 tbsp coconut oil or ghee (or olive oil)
- Optional garnishes of fresh gound black pepper, sesame seeds, lime or parsley/cilantro
Instructions
- Heat a large dutch oven over medium heat. When hot, add the coconut oil or ghee and allow to melt. Toss in the onion and cook over medium-high heat for 2 minutes, stirring occasionally.
- Now add your drained can of whole corn kernals. Continue to sauté for another two minutes, then add the frozen spinach and stir to combine. Continue to heat for 2 more minutes, stirring frequently.
- Make a well in the ingredients so that the bottom of the middle of the pan is showing. Add the minced ginger and garlic to this well and allow to cook until fragrant, about 60 seconds, mixing occasionally within the walls of the well.
- Add the spices and curry paste to this well and mix with the ginger and garlic. Cook for 30 seconds before mixing the well ingredients with the spinach mixture.
- Pour in the 1/2 can of coconut milk (you can add more if you desire) and the soy sauce and stir well. When it begins to bubble, remove from the heat. Garnish and serve over rice, pasta or with naan. Option to add protien of tofu, chick peas, chicken or meat.
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