This creamed spinach can be made two ways, either with or without dairy. Quick, easy, and delicious!
The colder weather, for me at least, means hearty, homely, deliciously warming food. Now a creamed spinach, whether with dairy or without (like this Cashew Creamed Spinach) is always a great accompaniment to some roast chicken or steak but since I was making a Dahi Murg (spicy yoghurt chicken dish), I wanted something with a hint of spice to marry the flavours better.
I decided to use turmeric because I love the flavour, and also because having recently sustained an injury, turmeric has some awesome anti-inflammatory properties which I definitely could use more of at present! Just check out this list of benefits and you’ll be adding turmeric to everything 😉
This would be great served with a protein of your choice. Alternatively, it would work well as a vegetarian option with some brown rice, or if you fancy sticking to the Paleo option, you can whip up a quick batch of paleo dosa/roti instead.
Recipe for Turmeric Spiced Creamed Spinach with Mushrooms
Yield: 2-3 servings
Prep time: 5 minutes
Cooking time: 10 minutes
What you need
1/4 medium onion, chopped finely
1/2 tspn garlic paste
1 cup mushrooms, sliced
1.5-2 cups chopped spinach/Swiss chard leaves (stalks removed)
1/4 – 1/3 cup heavy cream*
1/2 tspn ground nutmeg
1 level teaspoon ground turmeric
Salt and pepper to taste
*For the dairy free version, follow the recipe for Cashew Creamed Spinach and add 1 tspn of turmeric powder to the sauce.
What you need to do
1. Fry onion in some coconut/olive oil (or butter) over medium high heat. Allow to brown slightly. Add garlic and fry for about 30 seconds.
2. Add mushrooms and sautée for 2-3 minutes. Add spinach and cook until wilted and water evaporates.
3. Add cream (start with 1/4 cup and add a touch more if needed) and seasonings, and allow to cook until the cream is reduced to a thick sauce. Done!
Super simple to make and delicious to eat. Enjoy!
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