Spinach with Curry & Peanuts

Crunchy peanuts and light coconut milk come together to make sautéed spinach a standout side dish.

Prep:  10 minutes
Cook: 15 minutes
Yield: 6 Servings


  • 2 16oz bags frozen, chopped baby spinach
  • 1 tsp olive oil
  • 1 cup diced onion
  • 1 tsp kosher salt, divided
  • 2 tsp curry powder
  • ¼ tsp dried ginger
  • ½ cup light coconut milk
  • 1 tsp lime juice
  • ¼ cup chopped salted peanuts
  • 1/8 cup minced cilantro


Cook spinach according to package instructions.  Drain well in colander and press out any remaining liquid.  Heat oil over medium-low heat in a large non-stick sauté pan.  Add onion, ½ tsp salt, curry and ginger.  Sweat for about 10 minutes, stirring frequently, until onion is soft.  Add spinach, coconut milk, remaining ½ tsp salt, and lime juice. Stir to combine and heat through.  Top each serving with 2 tsp peanuts and 1 tsp cilantro.


Feel free to omit the cilantro if it’s not to your taste.