Spinach Coconut Milk Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g spinach, fresh
- 400 ml coconut milk, unsweetened
- 1 onion (s)
- 1 clove garlic
- 1 piece (s) ginger, small, more depending on your taste
- 1 piece (s) chilli pepper (s), small, depending on taste, more
- some oil to braise
- salt and pepper
- possibly vegetable broth
- possibly cashew nuts
Print Recipe
Pin Recipe Instructions
- Clean the spinach, wash it well and cut into large pieces. Peel and finely chop the onion, garlic and ginger. Core the chilli pepper, also cut into small pieces.
- Sauté the onion, garlic, ginger and chilli in the heated oil, do not brown. Pour in the coconut milk, simmer on the lowest level for 10 minutes. Add the spinach. Just cook until it has collapsed so that it doesn`t lose its color.
- Puree everything in a blender or hand blender. If necessary, dilute with a little vegetable stock. Season to taste with salt and pepper. Sprinkle with roasted and roughly chopped cashew nuts before serving.
- The sauce goes well with rice and flatbread / naan bread or, not vegan / vegetarian, with fish and chicken breast fillet.
- Variation: also use curry paste
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