Ingredients

The following ingredients have 5 Servings
  • 1 cup half & half cream
  • 3 TB flour
  • 3 TB salted butter
  • Half of an onion (finely diced)
  • 4 cloves garlic (minced)
  • 1 TB ginger (peeled and finely grated)
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp chili powder (more or less, depending on desired level of heat)
  • 16 oz fresh baby spinach leaves (roughly chopped)
  • kosher salt and black pepper to taste
  • 1 medium tomato (seeded and diced)

Instruction

  • In a bowl, whisk together the half & half cream with flour until well combined; set aside.
  • In a heavy, deep saucepan, melt butter over medium low heat. Add the onion and cook 2-3 minutes or until soft. Add garlic and ginger and cook until softened, stirring frequently, 3-5 minutes.
  • Add the cumin, coriander, and chili powder and cook, stirring frequently, 30 seconds. Add the spinach and cook over medium-low heat until soft and most of the excess liquid has evaporated, stirring occasionally, 3-5 minutes. If the spinach starts to get dry, add a little bit of water.
  • Add back the cream/flour mixture and fold in with spinach until well combined and thickened to desired consistency (it will continue to thicken as it cools.)
  • Season with salt and pepper to taste. Gently fold in diced tomatoes. Serve immediately.