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This vegan-friendly stew leans into fresh spinach, braising the greens in coconut milk until silky. Mushrooms provide heft, while a heady dose of turmeric, ginger, and garlic add zing.
What You Get
Jalapeño pepper (optional)
Pre-washed baby spinach
Cooked white rice
What You’ll Need
Canola oil or coconut oil
20 minutes active time
35 minutes total time
Slice the shiitakes. Chop half of the onion, reserving the rest for another use (you should have about 1 cup). Chop 5 cloves of garlic. Peel and chop 1 tablespoon ginger. Chop the jalapeño, if using.
In a pot with a lid, warm 2 tablespoons canola oil over medium-high heat. Add the onion, garlic, ginger, and jalapeño, if you want some heat, and sauté until the onion is translucent, about 4 minutes. Stir in 1½ teaspoons turmeric and the coconut milk. Bring to a simmer and stir until smooth.
Turn down the heat and stir in the shiitakes. Partially cover, and continue to simmer until the mushrooms release their liquid and the coconut milk has reduced by about half, stirring occasionally, 15 minutes. Stir in the spinach a few handfuls at a time and cook until wilted. Season to taste with soy sauce.
Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Slice a handful of scallions.
Heap the rice into bowls and spoon the braised spinach and mushrooms over the top. Shower with sliced scallions, and serve warm.
Contains: tree nuts, wheat, soy.