Indian Inspired Spinach and Feta

Well this may be cheating a little. If you subscribe to our email… which you should be of course, you’ll notice that this is last week’s picture. The mixed lentil dosas go great with Indian food we said and indeed they do. So here is the second part of the meal, a great version of saag paneer with plant based feta. Both Kyla and I were pleasantly surprised by how flavourful this Indian Inspired Spinach and Feta dish is. Often saag (spinach) dishes are sort of limp and over spinached if that’s a word, but this dish isn’t that at all. Plant based feta isn’t as easy to find as other styles, however Costco often carries it as do a lot of health food stores. PB feta is also great in a salad so give it a try.

Indian Inspired Spinach and Feta

Course: DinnerCuisine: vegan, vegetarian, gluten freeDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• 2 tsp of olive oil

• 1 small onion, diced

• 1 clove of garlic, minced

• 1 Tbsp of ginger, minced

• 1/4 tsp of red pepper flakes

• 2 tsp of coriander powder

• 1/4 tsp of ground cardamom

• 1 tsp of cumin

• 1/4 tsp of chili powder

• 500 g of baby spinach, roughly chopped

• 2 tsp of fresh lime juice

• 125 g of plant based feta, crumbled

Directions

• Heat the oil in a large pan on medium/high.
• Add the onion and cook until translucent.
• Add the garlic and ginger and cook for a couple of minutes more.
• Add the red pepper flakes, coriander, cardamom, cumin and chili powder and mix well.
• Stir in the spinach a handful at a time, letting each one wilt before adding more, until it all fits in the pan.
• Stir in the feta and lime juice and mix well.
• Continue to cook until the feta begins to soften and the sauce takes on a “cheesy” colour.
• Serve with lentil dosas or rice.

Notes

• You can add a little salt if you like, but we found that the feta makes this dish salty enough.