This recipe produces a medley of interesting flavours thanks to the coconut complimenting the spinach. The result is a mouthful of flavour and makes a brilliant accompaniment for curry dishes.
1 bunch of spinach (swiss chard) cut in fine strips, white stems discarded.
1 tin of coconut milk
2 shallots or the white parts of
2 large spring onions cut into very fine slices.
2 tablespoons of coconut oil
2 cloves of garlic
2 chillies, seeded
2 teaspoons of turmeric
2 inches of fresh ginger, peeled and sliced
1 chicken stock cube
1 teaspoon of brown sugar
juice of 1 lemon
Prepare a spicy paste by grinding or blending the last 7 ingredients.
Fry the shallots in the oil till they are tender and add the spicy paste.
Fry for 1 or two minutes and add the coconut oil.
Add the spinach and simmer, stirring frequently, until the spinach is tender.