Indian Spiced Spinach

Indian Spiced Spinach

Ingredients:
1 small onion, peeled and cut into quarters
1 garlic clove, peeled and cut in half
1 teaspoon ground cumin
1 teaspoon garam masala
½ teaspoon kosher salt
2 tablespoons water
3 tablespoons coconut oil, divided
1 shallot, peeled and sliced into thin rings
1 tablespoon coconut flour or all-purpose flour

Directions:
1 (11-ounce) container baby spinach (about 8 packed cups)
½ cup coconut milk
Freshly ground black pepper to taste
Put the ginger, onion, garlic, cumin, garam masala, salt, and water in the blender. Process
on medium for about 20 seconds, until the mixture forms a smooth paste. Use a spatula to
scrape the sides and push the ingredients toward the blade and process longer if necessary.
Heat 1 tablespoon of the coconut oil in a large Dutch oven over medium-high heat.
Meanwhile, dredge the sliced shallot rings in the flour and gently slide them into the hot
oil. Stir them lightly until they’re golden and crispy. Using a spoon, transfer them to a
plate lined with a paper towel to drain.
Heat the remaining oil in the Dutch oven over medium heat. Add the spice paste and sauté
for about 1 minute. Add the spinach, toss it with the paste, and cook until everything is
thoroughly combined.
Pour in the coconut milk and stir well. Bring the milk to a simmer, then reduce the heat
and cook on low for about 4 minutes. Season with pepper to taste, and more salt if needed.
Transfer to a serving dish and top with fried shallots.
Creamy Cauliflower Mash
serves 4
This low-carb alternative to mashed potatoes is so silky and smooth that you may find you
like it better than traditional spuds, which can turn out lumpy, bumpy, and gluey. Just
make sure you drain the cauliflower really well after boiling it, perhaps even placing it on
a paper towel for a few minutes before pureeing to prevent a watery texture.