A vibrantly seasoned spinach, enriched with coconut milk and sparked with spices. Good on its own, it is also delectable topped with clams and baked until the clams pop open, their juices mingled with the curried spinach.
Melt the butter; sauté the onions, garlic and chillies until the onions are softened. Sprinkle with the curry powder and continue cooking for a minute or two to cook out any raw flavour. Add the coconut milk.
Add the spinach to the coconut spiced mixture, heat through, season with lemon juice and salt and serve immediately, sprinkled with the coriander.