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- 1 pound of fresh spinach, rinsed<br>
- 1 onion, chopped<br>
- 1 cup water<br>
- 1 TB minced ginger<br>
- 1 TB minced garlic<br>
- 1/2 t turmeric<br>
- 1 t coriander<br>
- 1/2 t cayenne pepper<br>
- 2/3 cup coconut milk<br>
- 3 TB margarine (I use Earth Balance... very healthy stuff)<br>
- 1/2 t salt<br><br>
In a large pot sautée onions on medium heat. Once translucent, add ginger, garlic and spices and cook until fragrant. Add all of the spinach and the cup of water into the pot, and stir until the spinach is all submerged/wilted. Cook for about 5-10 minutes. Then, being very careful, pour the contents of the pot into a food processor and puree until it's completely smooth. Pour back into the pot, reduce heat to low, and stir in coconut milk, margarine, and salt. Simmer for about 10 minutes. Serve hot with rice or chapati/naan bread. Makes about 2-3 cups of saag.
- 1 onion, chopped<br>
- 1 cup water<br>
- 1 TB minced ginger<br>
- 1 TB minced garlic<br>
- 1/2 t turmeric<br>
- 1 t coriander<br>
- 1/2 t cayenne pepper<br>
- 2/3 cup coconut milk<br>
- 3 TB margarine (I use Earth Balance... very healthy stuff)<br>
- 1/2 t salt<br><br>
In a large pot sautée onions on medium heat. Once translucent, add ginger, garlic and spices and cook until fragrant. Add all of the spinach and the cup of water into the pot, and stir until the spinach is all submerged/wilted. Cook for about 5-10 minutes. Then, being very careful, pour the contents of the pot into a food processor and puree until it's completely smooth. Pour back into the pot, reduce heat to low, and stir in coconut milk, margarine, and salt. Simmer for about 10 minutes. Serve hot with rice or chapati/naan bread. Makes about 2-3 cups of saag.
