Spicy Spinach And Cashew Sauce
By Wewah
You can make this quite thin as a sauce for rice or pasta, or serve it thick to accompany roasted or grilled vegetables, or as a dip for pakoras or kofta (little dumplings or croquettes made with vegetables, spices and chickpea flour or grains).
Ingredients
- Makes about 2 1/2 cups
- 1 tablespoon olive oil
- 1 small shallot, minced
- 1 clove garlic, minced
- 5 About 5 ounces spinach (about 2 cups)
- 1 teaspoon dried basil, or a small handful of fresh basil leaves
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- Pinch of nutmeg
- Red pepper flakes, to taste
- Pinch of ground ginger
- 1/2 cup roasted cashews
- Squeeze of lime
- Plenty of salt and pepper
Preparation
Step 1
Warm the olive oil in a large frying pan over medium heat. Add the shallot. Cook for a minute or two, add the garlic, cook for under a minute until it starts to brown. Add the spinach, a few tablespoons of water and herbs and spices. Cook until the spinach is wilted and the pan is quite dry.
Meanwhile, put the cashews in a blender or food processor. Add about 1/2 cup water, and blend until you have a thick paste.
Add the spinach mixture to the blender, and blend it all together. Add a splash of water to the empty pan, and stir it around so you have all the nice spicy bits. Pour this water into the blender. Blend until you have a nice smooth sauce. Return it to the pan and heat to warm through, if you like, or serve at room temperature. You can leave this thick like a pesto, or add water to make it a thinner sauce. Season with salt and pepper and a squeeze of lime.
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