Indian Keto Creamed Spinach
Today, I am so pleased to be sharing a yummy way to sneak in this superfood in your diet. Try my Indian Keto Creamed Spinach. It has long been one of my favorite comfort foods, tastes rich, creamy irresistible with the goodness of spinach.
Equipment
- Large pot
- Bowl
- Blender
- Pan
Ingredients
- 2 tbsp Olive Oil
- ½ tsp Cumin Seeds
- 2 tbsp Onion finely chopped
- 1 tsp Garlic Cloves minced
- 1 tsp Ginger grated
- 1-2 tsp Green Chilies finely chopped
- 2 tbsp Tomato finely chopped
- ½ tsp Turmeric
- 1 tsp Garam Masala
- Salt adjust to taste
- 800 grams Fresh Baby Spinach
- 1 Cup full-fat Coconut Milk Or Heavy Cream
- Juice of Half Lime
Instructions
- Blanch the spinach for 1-2 minutes in a large pot until it gets soft. Drain the water and save the spinach in a bowl. Make sure to squeeze out all the extra water from the spinach.
- Now, chop the blanched spinach. You can also leave it as it is if you want or run it in a blender to get a smooth texture.
- Take a pan or Kadhai and heat oil in that then add cumin seeds to sizzle. After that add onions, minced ginger, and garlic, green chili, and fry until onions turn light brown.
- Next, add in diced tomato, turmeric powder, garam masala powder, salt, and cook for 1-2 minutes till the tomatoes are cooked and mushy.
- After that add the blanched spinach and full-fat coconut milk or heavy cream. Cook the mix on a medium flame for 3-4 minutes. The curry will thicken up as it cooks.
- Squeeze fresh lime juice as per your taste and serve the dish hot with Keto naan or Keto rice.
Notes
Nutrition Facts Per Serving
Calories: 215kcal
Carbohydrates: 10g
Protein: 4g
Fat: 20g
Fiber: 3g