Tag Archives: spinach

Fried Spinach with Garlic and Pine Nuts

Fried spinach with garlic and pine nuts

An easy to prepare side dish, that goes well with Lebanese Lamb burgers and sweet potato fries with aioli to create a meal. Pine nuts are available in most supermarkets these days, try the nuts aisle or a middle eastern goods section.



  1. First toast the pine nuts in 1 tsp of coconut oil with a good pinch of sea salt.
  2. When the pine nuts are ready, set them aside and wash the spinach.
  3. Transfer the spinach to a large pan and cook with the lid on for 10 minutes until done.
  4. Drain the spinach but do not squeeze it.
  5. Heat 3 tbsp of coconut oil in a large frying pan and fry the garlic until they turn brown.
  6. Discard the garlic
  7. Add the cooked spinach. Fry for about two minutes, transfer to a bowl and sprinkle with the toasted pine nuts.

Music to go with it…
Listen on Spotify: Woods – With light and love

Spinach coconut curry with meatballs

Spinach meatball curry

This is a substantial and warming meal that is great paired with cauliflower rice or rice. You can adapt it to your own level of preferred spiciness by adapting how much chili powder you include. This is a slightly spicy version.


For the meatballs

  • 500 gr lamb mince
  • 1/2 tsp ginger-garlic paste
  • 1 onion, grated
  • 1 tbsp fresh coriander, chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp Kashmiri chili powder
  • 1/2 tsp sea salt
  • Freshly ground black pepper
  • 1 tbsp ghee or coconut oil

For the curry

  • 220ml coconut milk
  • 100 ml water
  • 5 green cardamon pods
  • 15 fresh curry leaves
  • 1 onion, chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp Kashmiri chili powder
  • 2 tsp ginger-garlic paste
  • 500 gr baby spinach (or similar green vegetables)
  • Sea salt and freshly ground black pepper


  1. First make the meatballs. Combine all ingredients in a large bowl and mix well.
  2. Now, make around 15 golf ball sized meatballs. Wet your hands before making a ball so they won’t stick to your hands.
  3. Put them on a plate and let them firm up in the fridge for about 30 minutes.
  4. Heat the ghee or oil in a large frying pan and brown the meatballs on all sides. When ready, put them on a plate and set aside.
  5. When all the meatballs are done, fry the curry leaves and cardamom pods for a few seconds until fragrant.
  6. Add the onion and fry until soft.
  7. Add the spices and the ginger-garlic paste and fry for a minute more.
  8. Then add the coconut milk and water and bring to the boil.
  9. When boiling, add the spinach, cover and cook until wilted.
  10. Take the lid of, add the meatballs, season with salt and pepper and cook until the sauce thickens a little and the meatballs are heated through.
  11. Serve with rice or cauliflower rice

Music to go with it…
Listen on Spotify: Hindi Zhara – Homeland