Preheat a sauce pan to medium heat and coat with a oil. Once pan and oil is heated, sauté the onions and garlic together. Toss until aromatics are fragrant and shimmering.

Season onion and garlic mixture with salt, pepper, and turmeric. Add the hot pepper and mix until well combined.

Add the spinach and stir. Then pour the coconut milk and stir all ingredients together. Allow it to simmer for about 2-3 minutes to let the flavors set.

Turn off the heat. Add the lemon juice to finish. Season it with a hint of smoked paprika to taste (this is optional).

Transfer in a container and allow it to chill for thirty minutes. Best served after being chilled in the refrigerator like a cold side salad.