Source: What Great Grandma Ate | Serves: | Time: 25 min
Changes
Used vegan butter
Skipped garam masala
Used full fat coconut milk instead of coconut cream
Ingredients
2 tbsp vegan butter
6 garlic cloves, minced
1 inch fresh ginger, minced
1 #jalapeño pepper, chopped
1 medium onion, chopped
4 tsp cumin
2 tsp turmeric
2 tsp salt
1/2 tsp cayenne pepper
1 14-oz can of full fat coconut milk
2 lbs frozen #spinach
2 tbsp apple cider vinegar
Cauliflower rice, to serve
Instructions
Heat the Instant Pot to "Saute" and add vegan butter.
Once the Instant Pot signals that it's "hot," add in garlic, ginger, jalapeño pepper, and onion.
Stir cooking for 5 minutes until fragrant.
Add in the cumin, turmeric, sea salt, cayenne, and coconut milk, and stir together.
Hit "cancel" to turn off the Instant Pot.
Add in frozen spinach and stir.
Close the lid, make sure the pressure valve is set to "Sealing," then set it to Manual on high pressure for 15 minutes.
Quick pressure release once it beeps to a finish.
Use an immersion blender to blend everything together.
Stir in apple cider vinegar. Taste and add more salt, if needed.
Serve warm with cauliflower rice.
Journal
Food and drink
6 glasses of water (planning 2 more before dinner)
1 cold brew coffee
1 cup of coffee
1 egg sandwich
Leftover spaghetti squash with artichoke sauce
Leftover chickpea strawberry salad
1 mini baby bell
5 wheat thins with almond butter
Tonight's recipe plus a bit more saag with 6 crackers
Exercise
~3 mile walk
9000+ total steps