Sauteed Nutty Spinach & Pepper

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If you’ve never tried to pair pepper and spinach, you’re in for a nice surprise. This dish echoes oriental flavours and its being luxuriously creamy, together with the crunchy mixed nuts, makes it a wonderful side, or even main, dish. If you decide to serve this recipe as a main dish, I’d suggest to add some plain basmati rice on the side. Also, this recipe is vegan and gluten free. In a nutshell, a good deed.

Serves 4-6

  • 1 kg spinach, thawed and finely chopped (both fresh and frozen work)
  • 1 red pepper
  • 1 yellow pepper
  • 1 big onion, chopped
  • 200 ml coconut milk
  • 3 tbsp extravirgin olive oil
  • 70 gr mixed nuts (or peanuts)
  • 1 tsp turmeric
  • 1 tsp curry powder

Heat oil in a large pan and sautee the onion, adding up to 1/2 cup  of hot water to help it soften. Let cook for 10 minutes over a very low heat, then turn the heat up and add the curry powder and turmeric. Fry for 2 minutes.

Finely dice the bell pepper and put in the sauce pan with the rest. Let cook over medium heat for 10 minuts, covered, stirring every now and then. When the pepper is tender add the spinach, well drained. Add some salt to taste, and let cook for 10 more minutes. Turn off the heat and pour in the coconut milk and stir well.
Transfer on a plate and add some nuts on top (roasted are best).

This keeps well for the next day or two. Just add the nuts before serving. Enjoy!

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