Kenyan Sukuma Wiki with Coconut Creamed Spinach (Dairy-Free)

Ingredients

• about 450 g Spinach
• 1/2 medium Red Onion
• 2 medium Tomatoes
• 1 can Coconut Cream
• 1/2 cup Vegetable Broth
• 2 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Coconut Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat coconut oil in a large pot over medium heat.
2. 2Add red onion and cook until softened, about 5 minutes.
3. 3Add garlic and ginger, cook for 1 minute until fragrant.
4. 4Add diced tomatoes and cook for 5 minutes, stirring occasionally.
5. 5Stir in chopped spinach and vegetable broth. Cover and cook until spinach wilts, about 5 minutes.
6. 6Pour in coconut cream, salt, and pepper. Stir well and simmer for 5 minutes to allow flavors to meld.
7. 7Serve hot as a side dish or with ugali.

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