Friday, April 21, 2017

Spinach Coconut Curry Sauce

Yield: 3-4 servings

2 tbsp coconut oil
2 shallots, diced
4 cloves garlic, minced
1 tbsp ginger, minced
1 tbsp curry powder
3 cups spinach
1 1/2 cups coconut milk
1 tbsp maple syrup
salt and pepper
1 tbsp arrowroot starch
1 tbsp lime juice

1. In a large pot, heat oil over medium heat. Once hot, add shallot, garlic, and ginger. Cook for 3-4 minutes, stirring frequently, or until softened and slightly browned.
2. Add curry powder and spinach and cook for 3 to 4 minutes, stirring occasionally.
3. Add coconut milk, maple syrup, and season with salt and pepper. Bring to a boil. 
4. Remove from heat and transfer to a high-speed blender. Blend on high until pureed. Add the arrowroot starch to thicken and blend once more to fully combine. 
5. Transfer curry back to the pot and heat over medium heat until bubbling. Then reduce heat to low and cook until slightly thickened, about 5 to 10 minutes.
6. While the curry cooks, you can throw in some meat or tofu or any vegetables of choice (red pepper, sweet potatoes, squash, kale).
7. Season with lime juice before serving.

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