Looking for a quick meal for two? This cumin-infused creamy spinach & beans dish comes together in 20 minutes. Serve it over some black rice for a wholesome weeknight dinner.
There is something so comforting about creamy spinach. This was actually the only way I would eat the green leafy vegetable as a child. In fact, I didn't even know how spinach looked like fresh from the field.
Luckily, times have changed. I add fresh spinach to smoothies, salads, sandwiches, soups and curries. I am not sure why I am talking about fresh spinach, as I actually used frozen spinach for this creamy spinach & beans dish. Don't get me wrong - frozen spinach is great and so convenient!
Now, let's talk about the recipe. You can call it a curry or a strange-looking green chili. It's a pretty decent dish, perfect for those weeknight dinners, when you don't have the patience to cook up a sofisticated dish. It makes two servings, so it's perfect to share or for two days in a row, if you like to keep it to yourself.
All you need are a few ingredients: Spinach and white beans - of course - onion, garlic, a bunch of spices and coconut milk. I bet most of the ingredients are already lingering somewhere in your kitchen.
I suggest you serve it over some black rice - I just love this colour contrast. Just make sure you prepare it in advance, as the rice will take more time to cook than the creamy spinach & beans. Or you stick with a quick-cooking rice. Anyway, I am sure you will enjoy it.
I hope you’ll give this vegan creamy spinach & beans a try. If you do, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram.
Recipe
Creamy Spinach & Beans
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 Portionen 1x
- Category: dinner, lunch
Description
Looking for a quick meal for two? This cumin-infused creamy spinach & beans dish comes together in 20 minutes. Serve it over black rice for a wholesome weeknight dinner.
Ingredients
- 1 onion
- 2 garlic cloves
- ½ tsp minced ginger
- 9 oz frozen spinach ((260 g))
- ⅛ tsp turmeric
- 1 tsp cumin, ground
- ½ tsp coriander, ground
- ¾ cup coconut milk from a can
- 1 can white beans
- ½ tsp salt
- black pepper to taste
Instructions
- Dice the onion and mince the garlic. Sauté both for 2-3 min in a large frying pan in a bit of water. Add the ginger and sauté another 1 min.
- Put the spinach to the pan, cover and cook to thaw on low to medium heat for 6-7 min.
- Add the coconut milk, spices and white beans and cook uncovered for another 5 min.
- Season with black pepper to taste and serve over rice.
This post is also available in de_DE.
Peace says
I didn't have coconut milk but wanted something fast and easy so I used veg broth - the spices are spot on perfect. Looking forward to making with coconut milk I can tell that will be just lovely. thanks a lot for the recipe it's in my rotation for simple, delish, no fuss healthy meals 🙂
Melanie J says
It's great to hear that the recipe is also great without the coconut milk. But yes, definitely try it with coconut milk the next time, I'm pretty sure you will enjoy it even more 😉
Annica says
Really nice recipe, I followed exactly but used fresh spinach, will make again the spice balance is perfect thanks!
Melanie J says
Thanks Annica, I'm glad you enjoyed this dish!