Scott's Curry Spinach
Curry spinach with creamed corn baked until hot and saucy. Five pantry ingredients, vegan, and served over basmati rice. An unexpected weeknight side or meatless main.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minCurry spinach is a ridiculous little recipe that has no business being as good as it is. Frozen spinach gets loosened up with sauteed onions, then canned creamed corn and a heavy hand of curry powder turn the whole thing into a sweet, earthy, slightly spicy bake.
Creamed corn is the secret weapon. There’s no actual cream in it, just pureed corn and its own starchy liquid, which means it acts like a built-in sauce once it hits the oven. The corn sweetens against the curry’s warmth and keeps the spinach from tasting flat or watery.
Don’t be shy with the curry powder. This recipe wants enough that you can see the color shift on top of the casserole, not a polite sprinkle. Bake until the edges bubble and the top starts to set, then spoon it over hot basmati rice.
Kitchen Tips
- Thaw and squeeze the spinach if you have time, otherwise break the block apart in the pan with a wooden spoon.
- Toast the curry powder in the onion pan for thirty seconds before adding spinach to wake up the spices.
- Use a Madras curry powder for more heat, or a mild yellow curry if feeding kids.
Variations
Ingredients
Directions
Sauté onions in a pan (use broth, vinegar, or Pam).
When soft, add frozen block of chopped spinach (if you were clever enough to thaw it, so much the better).
Stir for a minute.
Put in pyrex pan. Dump one can of creamed corn on it.
No, creamed corn doesn’t have any cream, it is just blended.
Douse liberally in curry!
Bake the onions, spinach, and creamed corn (with curry!) for 20 minutes on 350℉ (180℃). or so.
Serve over basamati rice or just eat out of the pan.
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