This is an extremely versatile recipe that can be served on top of a baked potato, rice, or couscous. I added red beans to this recipe for extra protein -- which is important for nursing mothers -- but you can substitute your favorite type of bean, or a mix. You could even add raisins, for a touch of sweetness. This would make a filling lunch, or a tasty dinner side dish.
1.5 cups chopped spinach (thawed from frozen; if fresh, add another .5 cup)
1 can coconut milk (13-14 oz.)
1 cup pre-cooked red beans
1 Tbsp. curry powder
½ tsp. turmeric
Salt and pepper to taste
1. Put all ingredients into a large skillet.
2. Bring to a low boil, and then reduce heat to simmer for 30 minutes.