Spicy, Exotic Coconut Spinach
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g spinach leaves, fresh or frozen
- 2 tablespoon mascarpone
- 3 tablespoon coconut milk, creamy
- 1 teaspoon pepper, black, freshly ground
- 1 teaspoon mace or nutmeg, freshly grated
- 10 honey roasted cashew nuts
- 1 teaspoon hoisin sauce
- 1 lime (s), which the juice
- 2 teaspoons chicken broth, instant
- Sugar, to taste
- Salt, to taste
- 2 small chilli pepper (s), green
Print Recipe
Pin Recipe Instructions
- If you use fresh spinach leaves, blanch them. Wash the chillies, remove the stalk and cut in half.
- Put all the ingredients in a blender and puree on the lowest setting for 20-30 seconds.
- Then you put everything in a saucepan and let it simmer until it has a creamy consistency. Season to taste and serve as a side dish.
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