Occasionally, you need to find healthy vegan recipes that pack some greens in there in a form other than a salad, like in this coconut curry recipe. For those nights, try this recipe. It is so simple, and yet so tasty and nutritious. It is so satisfying from the fat content of the coconut milk. When choosing a coconut milk, the low-fat varieties are okay if you look for a can that only lists coconut, water and guar gum. Guar gum is a plant-derived soluble fiber that helps to thicken the coconut milk when some of the fat is filtered off.
Coconut Spinach Curry
Servings: 3 servings
Ingredients
- 1 cup millet, or another whole grain
- 2 cup water
- 1 cup onion, finely sliced
- 1 tsp coconut oil, or vegetable broth or water
- 3 cup spinach, chopped
- 1 1/2 cup coconut milk, canned
- 1 Tbsp curry powder, more or less to your tastes
- pinch sea salt, to taste
- 3 Tbsp almonds, toasted and chopped
Instructions
- Put the millet, water and a bit of sea salt in a pot, bring it to a boil for a couple of minutes, then turn down to low and simmer for 20 minutes. Millet is fully cooked when it is dry and fluffy. Do not stir the millet while it is cooking.
- Meanwhile, heat a pot to medium and lightly saute the onion in coconut oil, vegetable broth or water. Add the spices, then add the spinach and allow it to wilt. A splash of water in the pot will steam it lightly. Once the greens have reduced, stir in the coconut milk and adjust seasoning to taste. Turn down and simmer for 10-15 minutes.
- Serve over the millet, with toasted almonds or cashews to garnish.
Nutrition
Calories: 607kcal | Carbohydrates: 65g | Protein: 14g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 65mg | Potassium: 558mg | Fiber: 11g | Sugar: 5g | Vitamin A: 2800IU | Vitamin C: 16.5mg | Calcium: 110mg | Iron: 5.4mg
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