Vadouvan Spinach


One of my favorite green sides is Saag Paneer, so it’s not surprising that my first food experiment using vadouvan is with spinach. There’s really nothing like curried spinach, even without the paneer. But I changed things up a little. Hope you enjoy this recipe!

Vadouvan Spinach

1 – 13.25 ounce package spinach and kale
1/4 cup vadouvan
1/4 cup heavy cream
1/2 teaspoon salt
Sesame seeds, optional

Place the spinach and kale in a large skillet or wok. Add the vadouvan, which will be this mostly dehydrated lump of aromatics and spices.


Then pour a little cream over the top. I chose cream just to get the steaming going with the spinach, but if you prefer, use a little broth or even a few drops of water.


Heat the wok at a medium temperature with the lid on. Gently and carefully mix everything together and continue cooking until the spinach and kale is completely wilted. Special care needs to be taken with the vadouvan, because it does not “dissolve.” Break it up with your spoon during the steaming process to help it get incorporated.

When your spinach and kale has completely wilted, you are ready to serve it. Add some sesame seeds if you like.


Verdict: I’ve died and gone to heaven. This is a magical recipe. Of course, I could have done the same thing with sautéing onion and garlic, and then added curry spices, but I kind of like this mixture. I’m definitely going to be playing with it more. Stay tuned for more vadouvan recipes!!!


8 thoughts on “Vadouvan Spinach

  1. I had never heard of Vadouvan spice…. I just checked out your tutorial on how to make it and I’ll definitely be giving it a go! Saag paneer is definitely one of my favourite vegetable dishes ever. This spiced, creamy spinach sounds delicious also. Thanks for sharing your recipe!

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