Spinach and coconut milk sauce

Ingredients for 4 servings:

• 300 g spinach, fresh
• 400 ml coconut milk, unsweetened
• 1 onion(s)
• 1 garlic clove(s)
• 1 piece(s) ginger, small, more to taste
• 1 piece(s) chili pepper(s), small, more to taste
• some oil for sautéing
• salt and pepper
• possibly vegetable broth
• possibly cashew nuts

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegan, versatile

Clean the spinach, wash thoroughly, and chop into large pieces. Peel the onion, garlic, and ginger, and finely chop. Deseed the chili pepper and finely chop. Sauté the onion, garlic, ginger, and chili in the heated oil; do not brown. Pour in the coconut milk and simmer on low heat for 10 minutes. Add the spinach. Cook only until it has wilted to retain its color. Puree everything in a blender or with an immersion blender. If necessary, thin with a little vegetable stock. Season with salt and pepper. Sprinkle with toasted and coarsely chopped cashews before serving, if desired. The sauce goes well with rice and flatbread/naan bread, or, if not vegan/vegetarian, with fish and chicken breast fillet. Variation: Use curry paste in addition.