Coconutspinach Recipes

SPINACH AND COCONUT STIR-FRY(MALLUNG).

Steps:

• If you are buying the leaves from the market or the regular supermarket, thoroughly wash them under running water to remove any sand residues.
• Set them aside to drain excess water.
• Once the spinach is drained, place them on a chopping board, stack the same-sized ones together, roll them and chop them into strips.
• Place a flat-bottomed skillet over low fire and add the slivers of garlic into the pan and toast them for 2 minutes.
• Add the desiccated coconut/freshly scraped coconut, and turmeric powder.
• Stir fry for 2-3 minutes over low-medium fire. season with salt.
• Add the spinach strips and combine with the coconut.
• Increase the heat to medium and wilt the spinach for exactly a minute or two while combining with the coconut.
• To spice it up you can add a teaspoon of red chilli flakes.
• Once the spinach slightly wilts, immediately remove the pan from the fire.
• Keep mixing all the spinach with the coconut, add lime juice, season with salt if needed and serve with your favourite Sri Lankan dish or side dish suggestions above.

COCONUT, CHICKPEA & SPINACH CURRY

Steps:

• Wash the rice a couple of times in cold running water, then leave to soak while you make the curry. Heat 1½ tbsp oil in a deep frying pan, and fry the onion for 10 mins until soft, but not turning golden.
• Add the garlic and fry for 1 min, then tip in the turmeric, cumin, garam masala and chilli powder, and toast for 30 seconds, stirring. Add the coconut milk and chickpeas. Simmer for 15 mins until the sauce has reduced slightly.
• Meanwhile, heat the remaining ½ tbsp oil in a small pan with the cloves, cinnamon and a pinch of turmeric. Stir until the mixture smells fragrant. Drain the rice and add to the spices, stirring well to coat in the oil. Pour in 600ml boiling water, bring to the boil, then reduce the heat to low. Add a tight-fitting lid and simmer gently for 10 mins, without removing the lid.
• About 5 mins before the end of the curry's cooking time, stir in the spinach and break it up with a wooden spoon as it defrosts. Season well. Add the tamarind or lime juice to balance the sweetness of the curry. Serve in bowls with the fragrant, steaming rice, removing the large spices as you serve. Top with a pinch of the desiccated coconut, if using.

SPINACH AND COCONUT SOUP

Steps:

• Melt the butter in a heavy saucepan.
• add the onions and the garlic and gently cook until transparent.
• add the potato and fry for 5 minutes longer.
• add the spinach and the vegetable stock and simmer until the potatoes are cooked (approximately 10 minutes).
• put into the blender and blend thoroughly.
• return to the saucepan and a low heat.
• add the creamed coconut and stir until melted.
• add the single cream.
• add plenty of freshly ground black pepper.
• serve.

CREAMED COCONUT SPINACH

Steps:

• Heat scant 1 tablespoon ghee in a large Dutch oven over medium. Add spinach and cook, stirring, until just wilted, 3 to 5 minutes. Drain spinach in a sieve, pressing to remove excess liquid. Let cool slightly, then roughly chop.
• Return pan to medium heat and melt remaining 2 tablespoons ghee. Add shallots, ginger, and jalapeno and cook until softened, 3 to 5 minutes. Stir in flour, cumin, and sugar and cook for 1 minute, then slowly whisk in coconut milk. Bring to a boil, reduce to a simmer, and cook until thickened, 1 to 2 minutes.
• Stir chopped spinach into coconut mixture and season with salt and pepper.

COCONUT SPINACH SNAPPER

Steps:

• Heat 1/2 tbsp oil in large skillet over medium-high heat. Season fish with salt and pepper and cook (skin side up, first) 2 or 3 minutes per side. Remove fish from skillet. Return skillet to heat; cook garlic, ginger and 1/4 cup onion until tender. Add coconut milk, lime juice and cilantro and bring to a boil. Add soy and hot sauces and fish; simmer 1 minute. Heat remaining 1/2 tbsp oil in a separate, large skillet over medium-high heat. Sauté remaining 1/4 cup onion, tomatoes, bell peppers and spinach until greens are just wilted. Serve fish over veggies with rice.