This Indian Style Creamed Spinach is a bit like Palak Paneer, but without the paneer. …because my homemade paneer didn’t turn out. 😅 But that’s okay! The creamy spiced spinach is absolutely delightful on its own, so it’s still totally worth sharing. It’s amazing for dipping bread (preferably naan), spooning over rice, or using as a base for a more complete meal.
Make it Dairy-free or with Dairy
When I originally posted this recipe seven years ago I made it with evaporated milk. Since that time I’ve discovered how incredibly amazing coconut is with garam masala, so this time around I swapped out the evaporated milk for coconut milk. That also happens to make this recipe vegan and friendly to those who can’t consume dairy. If you prefer the dairy version, simply use one cup evaporated milk in place of the coconut milk.
Can I Use Light Coconut Milk?
Yes, you can use light coconut milk in place of the full-fat coconut milk, but the end result will be slightly less thick. I do not suggest using coconut milk sold in a carton, the type meant to be used as a dairy milk substitute. It will be far too watery for this recipe.
What to Serve with Indian Creamed Spinach
As mentioned in the intro, this Indian style creamed spinach makes a great side dish. You can serve it with dishes like Slow Cooker Chicken Tikka Masala, Cauliflower and Chickpea Masala, or Slow Cooker Coconut Curry Lentils. Or, you can add a couple more ingredients into your creamed spinach and make that your main dish. Consider adding cubed tofu, a can of chickpeas, or a diced potato or two.
Is this Creamed Spinach Spicy?
This recipe does have a little heat, thanks to a ¼ tsp cayenne pepper. If you prefer a mild creamed spinach, simply skip the cayenne pepper.
Is there a Substitute for the Garam Masala?
If you can’t find Garam Masala in a store near you, you can substitute it with curry powder. Or, try your hand at making a homemade garam masala.
Indian Style Creamed Spinach
Servings 4 about 1 cup eachIngredients
- 1 13.5oz. can full-fat coconut milk ($1.79)
- 8 oz. fresh spinach ($1.29)
- 1 yellow onion ($0.32)
- 2 cloves garlic ($0.16)
- 1 Tbsp grated fresh ginger ($0.30)
- 2 Tbsp olive oil ($0.32)
- 2 tsp ground cumin ($0.20)
- 1 tsp garam masala ($0.10)
- 1/2 tsp turmeric ($0.05)
- 1/4¼ tsp cayenne pepper ($0.02)
- 1 large tomato ($0.97)
- 1/4 cup water ($0.00)
- 3/4 tsp salt (or to taste) ($0.03)
Instructions
- Add the coconut milk and spinach to a large pot. Stir and cook over medium heat until the coconut milk is warmed through and has wilted the spinach. Remove from the heat as soon as the spinach has wilted to avoid over cooking the spinach.
- Transfer the warm coconut milk and spinach to a blender and pulse until the spinach is in small pieces (you can choose to blend until smooth, if you prefer). Set this mixture aside.
- Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large skillet along with the olive oil. Sauté over medium heat until the onions are soft (about 5 minutes).
- Add the cumin, garam masala, turmeric, and cayenne to the skillet. Stir and cook the spices with the onion, garlic, and ginger for about two minutes more.
- Dice the tomato and add it to the skillet along with about 1/4 cup water. Stir and cook the tomato with the other ingredients, dissolving any browned bits off the bottom of the skillet, until the tomato has broken down (5-8 minutes).
- Finally, add the coconut and spinach mixture to the skillet and stir to combine. Allow the mixture to heat through, stirring occasionally.
- Taste the creamed spinach and add salt to taste. Start with 1/4 tsp, adding more as needed until the flavors pop (I added 3/4 tsp).
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Nutrition
How to Make Indian Creamed Spinach – Step By Step Photos
Start by pouring one 13.5 oz. can of full-fat coconut milk into a soup pot.
Add 8 oz. of fresh spinach to the coconut milk. Stir and cook over medium heat just until the spinach has wilted (this should only take about five minutes). Do not over cook the spinach here. It should still be bright green in color.
Transfer the warm coconut milk and spinach to a blender and pulse until the spinach is in small pieces. You can blend until smooth if you prefer, but I like a little texture in mine. Set this mixture aside.
Dice one yellow onion, mince two cloves of garlic, and grate about 1 Tbsp fresh ginger. Add all three to a skillet along with 2 Tbsp olive oil. Sauté the onion, garlic, and ginger over medium heat until the onions are soft (about 5 minutes).
Once the onions are soft, add 2 tsp cumin, 1 tsp garam masala, ½ tsp turmeric, and ¼ tsp cayenne pepper to the skillet. Stir and cook the spices with the onion, garlic, and ginger for about 2 minutes more.
Dice one tomato and add it to the skillet along with about ¼ cup water. Stir and cook the tomato with the other ingredients, dissolving any browned bits off the bottom of the skillet, until the tomatoes have broken down (5-8 minutes).
Finally, pour the coconut and spinach mixture into the skillet and stir to combine.
Allow the mixture to heat through, stirring occasionally. Once hot, give it a taste and add salt as needed. I added about ¾ tsp. I suggest starting with ¼ tsp and adding more to your liking. Adding the correct amount of salt will help the flavors pop.
Serve hot with some bread for dipping!
I made this recipe for my husband and myself, only with less ginger (maybe half a tbsp) because it’s all I had left. I thought the kids would prefer their pasta but they got curious and loved it. My 5 year old even ate the leftover spinach the next day. So, this is a big win and I’m taking it in our meal rotation.
I have made this dish at least 6 times and I absolutely love it! It’s so easy, fast, and uses ingredients I always have on hand. Anytime I have a bag of greens I need to use (I have used spinach, kale, and collard greens) I immediately go to this recipe. The last time I made it, I added chickpeas for a bit more protein and was not disappointed. Thanks for this awesome recipe!!
I added paneer and it’s SOO GOOD!!
This was delicious. I made it with canned coconut milk because that’s what I had on hand. Next time will try evaporated milk. Be careful not to pulse too much if you like texture, which I do prefer, will pulse less next time but I don’t purée thank goodness. Just amazing and so easy!
The recipe is good in flavor, but with far too much liquid. The consistency is like soup if you use the recommended amount of coconut milk. I didn’t even add water and it was still like soup.
Did you use boxed coconut milk, like what they sell as a dairy milk substitute? That’s much more watery than full-fat canned coconut milk.
Excellent! I used the last collards, swiss chard, kale, and bok choy of the season, and fresh ginger, garlic, and onion, and added bell pepper that needed to be used. Then I used Maesri canned panang curry paste. Now the issue is that I don’t know that it’s going to make it to dinner time… 🤷🏼♂️ DEFINITELY making this again!!
You know in theory I was like ya, that should turn out great..but sometimes these vegan “situations” end up like..meh..nah I don’t think so.
Not this dish though!! it taaastes amazing, super easy to put together..and tastes so complex yet comforting. Great recipe, thanks!
This is really, really good. I added a can of chickpeas because I was too lazy to make a separate chickpea dish, and I served it with dal and naan. Super awesome lunch.
I’ve made this several times since I came across it. I did alter it some because when I first made it I made a mistake and thought I had tomatoes but did not! I improvised and added salsa instead lol. I now put salsa in it instead of tomatoes. :)
Ooh, this is so delicious! Poured it over a baked sweet potato and delicious. I did add a little honey and extra curry to this dish. Will make many more times!
Hi Beth,
Thanks for the healthy and very tasty recipe.
Me and my wife love it we also added chick peas.
We grow our own spinach so it was even cheaper.
Super food,
Thanks Leonard.👌
Made this last night and my husband and I both loved it! I didn’t use as much cayenne but other than that, I made the recipe as written. We had it with jasmine rice and garlic naan. Definitely will make again!