Spinach Stew
Transform your dinner routine with this hearty and vibrant Spinach Stew—an easy, nutrient-packed recipe bursting with bold flavors and wholesome ingredients. This comforting one-pot dish combines tender potatoes and carrots, nutrient-rich spinach, and creamy coconut milk in a fragrant medley of aromatic spices like cumin, paprika, and curry powder. A splash of lemon juice brightens the flavors, while the optional garnish of fresh cilantro adds a zesty finish. Perfectly suited for vegans and vegetarians, this spinach stew is ready in under an hour and can be served on its own or paired with rice or crusty bread for a satisfying meal. Ideal for weeknight dinners or meal prep, this flavorful spinach stew is sure to become a favorite in your recipe rotation!
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Recipe Information
Ingredients
- 500 g fresh spinach, chopped
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 medium tomatoes, diced
- 500 ml vegetable stock
- 200 ml coconut milk
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp curry powder
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red chili flakes
- 2 medium potatoes, peeled and cubed
- 1 medium carrot, sliced
- 1 tbsp lemon juice
- 2 tbsp cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 2-3 minutes until translucent.
Add the minced garlic and sauté for another 1 minute until fragrant.
Stir in the cumin, paprika, curry powder, salt, black pepper, and red chili flakes. Cook the spices for 30 seconds to release their aroma.
Add the diced tomatoes and cook for 5 minutes, stirring occasionally, until they soften and begin to break down.
Stir in the cubed potatoes and sliced carrots, ensuring they are well coated in the spices and tomato mixture.
Pour in the vegetable stock and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes and carrots are tender.
Add the chopped spinach to the pot and stir. Cook for 5 minutes until the spinach wilts and integrates into the stew.
Pour in the coconut milk and gently stir to combine. Simmer for an additional 5 minutes.
Stir in the lemon juice to add brightness to the dish. Taste and adjust seasoning if needed.
Ladle the spinach stew into bowls and garnish with chopped cilantro, if desired.
Serve hot with rice, bread, or on its own.
Nutrition Facts
Calories |
1086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4728 mg | 206% | |
| Total Carbohydrate | 172.3 g | 63% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 40.0 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 754 mg | 58% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 6691 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
