This sweet and savory Spinach and Sweet Pea Coconut Curry is so thick and creamy, and loaded with nutritious spinach and sweet peas.
What a weekend! My younger sister Katie gave birth to a beautiful baby boy, and I had a front row seat to the entire birth. I don’t know how many of you have witnessed a birth but it’s truly a magical experience. All in just a few hours, I experienced excitement, anxiousness, frustration, and pure joy. I was actually shocked at how natural the whole thing was. What a crazy thing a woman’s body can do!!
His name is Clayton Charles (after my dad Charles), he’s half-Mexican (hard to tell from this photo), and so adorably sweet. And now I have a total of 1 niece and 1 nephew and couldn’t be happier about it, especially because I most likely won’t be having kids of my own.
I’m also thrilled because this weekend my entire family and I (14 of us) are taking a week-long cottage trip to “up-north” Michigan. I’m excited because I love being with them, but also stressed because I have about a million things to do before we leave. And, get this- I just found out we don’t have wifi at our cottage. So…I probably won’t be very productive on the blog next week. But then, sometimes it’s good to take a break from technology right? (I’ll keep telling myself that).
So I’ve been rambling so much I almost forgot that I have a recipe for you! Did I ever mention how obsessed I am with curry? I’m sure I did. And coconut curry in particular. I have noticed though, trying to make a healthier version of curry can sometimes prove difficult, because light coconut milk generally makes a very thin curry, which in my opinion- is not so desirable. So for this Spinach and Sweet Pea Coconut Curry I made a compromise between health and taste, which means 1 can of light coconut milk AND 1 can of full fat coconut milk. The result…well you’ll have to taste for yourself but I can say I’m definitely proud of this recipe. I think I might make a big batch for our vacation….
First, in a medium pot, add 1 can light coconut milk. Over medium heat, bring to a slow boil, and cook for 20 minutes, stirring occasionally. Next, add the thick coconut paste from the can of full fat coconut milk (do not use the liquid from the can). Melt into the hot coconut milk and then add the curry powder, coconut sugar, ginger, cayenne pepper, salt, and pepper. Stir and cook for another 5 minutes.
While the coconut milk is simmering, cook the veggies. In a medium saucepan, melt the coconut oil over medium heat. Add the onions and cook until translucent, for about 5-6 minutes. Then add the garlic and sauté for 1 minute. Add the vegetable broth, spinach and sweet peas and simmer for 2-3 minutes.
Combine the veggies and the coconut milk together and stir. Serve this Spinach and Sweet Pea Coconut Curry over basmati white rice or on its own.
*Tip- I cook coconut basmati rice in the rice cooker….1 cup white basmati rice, 1 1/2 cups water, and 1/4 cup unsweetened coconut flakes. Yum!
Do you love curry? Try some of my other curry-based recipes…
Slow Cooker Sweet Potato Coconut Curry Soup
Curry Cauliflower Soup
Slow Cooker Thai Yellow Curry
Spinach and Sweet Pea Coconut Curry (Vegan, Gluten Free)
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6
Ingredients
- 1 can light coconut milk
- 1 can full fat coconut milk, do not shake (refrigerate overnight)- do not use liquid
- 1 tablespoon curry powder
- 1 teaspoon coconut sugar or maple syrup, optional
- 1/2 teaspoon minced ginger
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon ground sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon coconut oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 cup vegetable broth
- 10 oz. frozen spinach, defrosted and excess moisture removed
- 10 oz. (about 1 1/3 cup) frozen sweet peas (not canned), defrosted
Instructions
- In a medium pot, add 1 can light coconut milk. Over medium heat, bring to a slow boil, and cook for 20 minutes, stirring occasionally. Add the thick coconut paste from the can of full fat coconut milk (do not use the liquid from the can). Melt into the hot coconut milk and then add curry powder, coconut sugar, ginger, cayenne pepper, salt, and pepper. Stir and cook for another 5 minutes.
- While the coconut milk is simmering, cook the veggies. In a medium saucepan, melt the coconut oil over medium heat. Add onions and cook until translucent, about 5-6 minutes. Add the garlic and sauté for 1 minute. Add vegetable broth, spinach and sweet peas and simmer for 2-3 minutes.
- Combine the veggie and coconut milk together and stir. Serve over basmati white rice or on its own.
- *Tip- I cook coconut basmati rice in the rice cooker….1 cup white basmati rice, 1 1/2 cups water, and 1/4 cup unsweetened coconut flakes. Yum!
6 Comments
Oh my! You had me at curry! This looks delicious 🙂
Thanks Lauren! It’s so good! =)
looks good but 23 gm of fat in a 1/2 cup serving is unhealthy, sorry.
Lenore, I was concerned about the high fat content myself. That’s why I used 1 can of full-fat coconut milk + 1 can of LIGHT coconut milk to cut down on fat. I decided to do this to get the thicker consistency I was looking for. I’m sure you could try 2 cans of light coconut milk and it would be much lower fat. I personally love a thick curry so for me, it’s all about moderation. =) Thanks!
HI,
Yes moderation is important.
In case you are interested. I usually substitute all recipes calling for a lot of coconut milk with 3/4 Greek yogurt and 1/4 full fat coconut cream. ( coconut cream is actually what is at the top of the can of coconut milk when refrigerated, as you described). Using coconut cream allows the curry to retain its authentic flavor while decreasing the fat content. Using Greek yogurt retains the thickness of the curry and increases the protein content. But please note: you must be careful not to add the yogurt when the curry is at a slow boil or it will curdle. Add the yogurt in the last 2 minutes of cooking.
That’s a great idea! Thanks for the tips. =)