I crave Saag Paneer, but the dairy and additives from my favorite Indian restaurant flares my RA. This variation satisfies my cravings! Now, I need to find a dairy-free, night-shade free curry (but that may be too wishful!).

Ingredients:
2 tbs olive oil
1 medium onion (chopped)
4 cloves of garlic (minced)
2 tsp ginger root (grated)
1lb fresh spinach
1 tsp Garam Masala
½ tsp cumin
½ tsp coriander
½ tsp turmeric
1 tsp salt
½ cup water
1 cup coconut cream and milk (use separated coconut cream at top of coconut milk can and add coconut milk until 1 cup is reached)

Optional:
Organic basmati rice
Riced cauliflower
Cooked chicken
Tofu

Directions:

  1. Finely chop spinach with a food processor or blender.
  2. Heat olive oil in skillet for 1-2 minutes. Place in onions and saute for 3 minutes.
  3. Add ginger, garlic and salt and saute for 2 minutes.
  4. Stir in spices, spinach, water and simmer for 5-10 minutes until water is evaporated and spinach is tender.
  5. Stir in coconut cream and coconut milk. Simmer for another 5 minutes.
  6. Add cooked chicken or tofu if desired and serve over organic basmati rice or riced cauliflower.