Spiced-up Spinach with Crunchy Cashews Recipe

Spiced-up Spinach with Crunchy Cashews

Serves 4

This quick, easy spinach with a South Asian spin boasts tons of flavor.


  • 1/2 teaspoon paprika
  • 1 1/2 pounds fresh baby spinach
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1 large red onion, finely chopped
  • 1 teaspoon black mustard seeds
  • 1 whole dried red chile pepper (like Kashmiri or chile de árbol)
  • 2 tablespoons ghee or vegetable oil
  • 1/2 cup chopped cilantro
  • 1/2 cup roasted cashews, roughly chopped
  • 1/2 cup unsweetened shredded coconut
  • Pinch of cayenne pepper


  1. Heat oil in a large, deep skillet or wok over medium heat. Add chili pepper and stir for a second or two. Add mustard seeds and stir until fragrant and they begin to pop. Stir in onion, 1/2 teaspoon salt, paprika, and optional cayenne pepper. Sauté until onion is soft, about 2 to 3 minutes.
  2. Add spinach, a large handful at a time, stirring to coat with seasonings. Cook, just until wilted, 2 to 3 minutes. Remove from heat. Taste and add additional salt, if desired.
  3. Remove whole chili pepper. Sprinkle with cashews and coconut. Serve warm.


Amount Per Serving (based on 4 servings)
Calories: 260
Saturated Fat: 11 g
Trans Fat: 0 g
Total Fat: 20 g
Cholesterol: 15 mg
Sodium: 330 mg
Carbohydrates: 16 g
Fiber: 5 g
Added Sugars: 0 g
Total Sugar: 3 g
Protein: 7 g
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