Ingredients

• 32 oz chopped frozen spinach, baby variety (I just used fresh spinach and put a lid on the pot to let the spinach cook and wilt down)
• 1 tsp olive oil   
• 1 medium uncooked onion(s), diced   
• 1 tsp kosher salt, divided, or more to taste   
• 2 tsp curry powder   
• 1/4 tsp ground ginger   
• 1/2 cup(s) light coconut milk   
• 1 tsp fresh lime juice   
• 3 Tbsp peanuts, salted, chopped   
• 2 Tbsp cilantro, fresh, minced   

1. Cook spinach according to package instructions; drain well in colander and press out any remaining liquid. (I skipped this step since I had fresh spinach)
   
   
2. Heat oil in a large skillet over medium-low heat. Add onion, 1/2 teaspoon salt, curry and ginger; cook, stirring frequently, until onion is softened, about 10 minutes.
   
   
3. Add drained spinach, coconut milk, remaining 1/2 teaspoon salt and lime juice; stir to combine and heat through.  I added fresh spinach (a whole container of it since the spinach wilts down) and mixed it into the coconut milk, put a lid on it and let it wilt down maybe 5ish minutes.  I didn’t completely cook and wilt my spinach down, I cooked it till it was almost there but still had some texture.  Top with peanuts and cilantro just before serving. Yields about 3/4 cup spinach, 1 1/2 teaspoons peanuts and 1 teaspoon cilantro per serving.