| Prep | Cook | Ready in | Servings | |
| 10 min | 15 min | 25 min | 4 |
| 1/2 tsp | Cayenne pepper |
| 1 cup | Coconut milk |
| 1/2 tsp | Curry powder |
| 3 clove(s) | Garlic (peeled and thinly sliced) |
| 1/2 tsp minced | Ginger root |
| 1/4 tsp | Kosher salt |
| 1 tbsp | Olive oil |
| 1/2 tsp | Paprika |
| 1 small | Red onion (peeled, halved and thinly sliced) |
| 8 cup | Spinach |
1. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, 5 to 6 minutes. Add the garlic and ginger, and cook until fragrant, 1 minute more.
2. Add the spinach a few handfuls at a time, stirring until it wilts before adding more. Continue until all the spinach is added.
3. Add the coconut milk and bring to a simmer. Simmer until the mixture thickens, about four to five minutes.
4. Season with the cayenne pepper, curry powder, paprika and salt, and stir to combine. Serve immediately.
| Vegetables | 2.0 |
Spinach
contains twice as much iron as most other greens, it is also very alkaline which helps to regulate body pH levels!
