A creamy, comforting spinach dish elevated with a bright, tangy twist from Tamarind Jam. Fresh spinach is folded into a rich garlic and cream base, with the tamarind cutting through the richness to create a perfectly balanced, savoury-sour finish. Quick to make yet full of depth, this Filipino-inspired side dish is the perfect partner to roast meats, festive spreads, or everyday meals.
Tamarind Creamed Spinach
Tamarind Creamed Spinach
Creamed spinach gets a bright Filipino twist by adding RoniB’s Kitchen Tamarind Jam, bringing gentle tanginess that cuts through the richness beautifully. It’s a perfect partner to roast pork, turkey, chicken, or any hearty Christmas spread.
Quick, flavourful and new — yet comfortingly familiar.
- Author
- RoniB’s Kitchen
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Servings
- 6
- Category
Vegetable
- Cuisine
- Modern Filipino
Ingredients
- 600g fresh spinach (or frozen, thawed & squeezed dry)
- 1 tbsp butter
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 150ml double cream
- 1 tbsp RoniB’s Kitchen Tamarind Jam
- Salt and pepper, to taste
Directions
- If using fresh spinach, wilt it in a dry pan for 1–2 minutes until softened. Drain excess liquid and lightly chop.
- In a pan, melt the butter.
- Sauté onions until soft, then add garlic and cook until fragrant.
- Pour in the double cream.
- Stir in Tamarind Jam until smooth and well combined.
- Fold in the spinach and mix until coated in the creamy sauce.
- Add salt and pepper to taste.
- Warm through and serve immediately.