Coconut Thai Spinach Stew

Cold weather pairs well with warm stews.
Cold weather pairs well with warm stews.

When the weather outside has everything under a spell of ice, you need a hearty, warm-me-up dish to get you through. Sometimes it's hard to find a really good vegan stew, especially one that is creamy without dairy. This stew achieves that and more. It's creamy, has a small kick to it, is rich in flavor and leaves you feeling full. It's a warmth for your body and your soul.

Fresh spinach from farmshare washed and ready to eat.
Fresh spinach from farmshare washed and ready to eat.

We buy our winter produce from a CSA program. One of our favorites of the weekly items is spinach. And while this recent bought of freezing rain may put an end to that now, for the last few weeks it's been plentiful. I tell you this because it matters. A good dish starts with good ingredients. Buy local or buy organic. Know where your food comes from and how far it's traveled to get to you. Lucky for us this farm is the next road over, so the travel/handling is minimal. The spinach is simply divine, and for this dish absolutely the star.

Seitenbacher and Caradamom seasoning make this dish taste delightful.
Saute your onions and garlic together in olive oil.
Seitenbacher and Caradamom seasoning make this dish taste delightful.

This meal is so simple, it can be made in 30 minutes (or less!), it's filling, and it easily makes enough for lunch the next day (depending on how many mouths you have to feed). In the recipe I'll tell you to use canned tomatoes, which are fine. I used the tomatoes that we blanched/froze from our garden this past summer (also preferred!), but because of the time it took to thaw the chunk, I exceeded the 30 minute mark.

Vegan Spinach Coconut Thai Stew
Vegan creamy coconut thai spinach stew
Vegan Spinach Coconut Thai Stew

If you're looking for a winter staple, a stew to warm you, a vegan delight—you've found it. Enjoy!

Coconut Thai Spinach Stew


  • 2 cans full fat coconut milk
  • 2 cans diced tomatoes
  • 2 cans organic chickpeas (BPA free), drained and rinsed
  • 1 medium yellow onion, sliced thin
  • 2 large cloves of garlic, minced
  • 1/3 jar of red curry paste (depending on size of jar, it should be around 2T)
  • 1T Seitenbacher vegetarian vegetable broth/seasoning
  • 1/2T ground cardamom
  • 2 bunches of washed spinach, plus any other greens you may have (such as kale) if desired.
  • Salt to taste


  1. Heat 1T olive oil over medium-low heat in large pot
  2. Add sliced onion and minced garlic, simmer until onion is slightly translucent.
  3. Add tomatoes, coconut milk, and chickpeas, stir.
  4. Add seitenbacher seasoning, red curry paste, and ground cardamom, stir
  5. Simmer over medium heat for 10 minutes.
  6. Add washed spinach and any other greens you desire. Stir and cover with a lid.  Cook on low until greens have wilted.
  7. Add salt to taste
  8. Spoon over your choice of rice, couscous, or quinoa. (If you're wanting something super quick, Seeds of Change 90 second pouches are quite nice)
  9. Serve hot and enjoy!