| 10 | 25 | 184 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 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 dash | 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.
Spinach
contains twice as much iron as most other greens, it is also very alkaline which helps to regulate body pH levels!
| Vegetables | 2.0 |
