Pumpkin and Spinach in Coconut Milk

Here is the 5th recipe in our 30 Day Nature Isle Recipe Marathon.

Pin It

Pumpkin and Spinach in Coconut Milk

2 cups pumpkin, cubed or diced

2 cups spinach, chopped

1/2 onion, sliced thinly

5 cloves of garlic

Sprig of thyme

Coconut oil/Olive oil

1/2 cup coconut milk

Sea salt

Method

Heat oil in pan or skillet.  Add onion and saute until translucent. Add spinach and pumpkin and saute for about 30 seconds to a minute.  Add the sprig of thyme, sea salt to taste and enough water to cover the vegetables. Let come to a boil.  Lower heat and let vegetables cook.  When pumpkin is soft add garlic and coconut milk and let simmer for about one minute.  Adjust salt according to your taste buds.  

Serve and enjoy!

Pin It

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

Pin It