Spicy spinach sauce recipe
Quick, easy and perfect for those following a vegan diet, this spicy spinach sauce recipe is great for dolloping on fried eggs, houmous, or yogurt, or as a dip with your favourite crudités. Flavoured with coriander, mint and fiery green chillies, it will definitely add a kick to your dishes. Make ahead and store in the fridge for up to 5 days.
See method- Makes about 300g*
- 10 mins to prepare
- 47 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 100g baby spinach, washed
- 1 garlic clove
- ½ onion, diced
- 30g pack fresh coriander, roughly chopped
- 15g fresh mint, leaves picked
- 2-3 green chillies, deseeded if you like, chopped
- 1 cardamom pod, seeds removed and crushed
- 1 tsp ground cumin
- 100ml extra-virgin olive oil
- 1 tbsp sherry or cider vinegar
Each serving contains
- Energy
- 195kJ 47.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.1g
- Sugars
- 0g
of the Reference intake
Carbohydrate 0.3gProtein 0.3gFibre 0.2g
Method
- Put all the ingredients in a blender and blitz to a fairly smooth paste.
- Scrape down the sides and add 50ml water and some seasoning.
- Blitz until very smooth and spoonable, adding another 1 tbsp water if necessary.
- Cover and chill in the fridge for up to 5 days.
- Tip: Spinach shrinks dramatically on cooking, so you often need more than you think.
- See more Vegan recipes
*Volumes given are estimates and will depend on the size of ingredients used, blending, evaporation and other factors.
