Coconut milk spinach
- Total time
- 30 min
- servings
- 2 servings
- Dish type
- Other
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Contains tree nutsVegetarianPescatarianVeganPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify
Prep
20 min
Cook
10 min
Total time
30 min
Ingredients
Ingredients
servings
- 400 g 400 g of fresh spinach
- 2 c. à soupe 2 tablespoons of coconut oil
- 1 pincée 1 pinches of coriander powder
- 1 c. à soupe 1 tablespoons of cumin seed
- 1 pincée 1 pinches of turmeric
- 1,2 c. à café 1.2 teaspoons of salt
- 1 gousse 1 clove of garlic
- 1 1 ginger cm
- 200 ml 200 ml coconut cream
- roasted tapered almonds
Method
- 1
Sauté the coconut oil.
- 2
Sauté the cumin seeds.
- 3
Pour the turmeric and coriander. Let it come back until it's dry.
- 4
Add spinach.
- 5
Using a grater, add the ginger.
- 6
Pour the garlic thinly cut.
- 7
Pour the coconut cream and simmer over low heat for 10 minutes.
- 8
Serve on a bowl of rice with roasted tapered almonds.
Source : marmiton
Reviews
Reviews
★★★★★
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