Not only can this recipe be used as pizza sauce but it can also be stored in a sealed container in the refrigerator for up to 3 days and used as a veggie dip. Mix in brown rice and you have an Indian-style lunch.
Start to finish: 25 minutes
1 pound fresh baby spinach
¾ cup chopped onion
4 cloves garlic, diced
1 tablespoon olive oil
2 teaspoons garam masala
1 teaspoon curry powder
½ teaspoon ground turmeric
1/8 teaspoon crused red pepper
¼ to ½ cup unsweetened coconut milk
¼ teaspoon salt
1. Wash and rinse the spinach in a colander; drain and add to a large pot or pan with about ½ inch of water in the bottom. Heat on high until water begins to steam, then cover and reduce heat to low. Cook for 3 to 4 minutes while spinach wilts. Uncover and stir.
2. Drain spinach in a colander and remove some of the excess water. Transfer to a food processor; process until smooth. Stop and scrape down sides of bowl a few times to make sure the mixture is smooth. Set spinach aside.
3. Using the same pan, sauté the onions and garlic in olive oil over medium-high heat until onions are brown and soft, about 4 minutes.
4. Add spices and stir constantly for 1 to 2 minutes to let them toast. Add the spinach and coconut milk, and stir to reach your desired sauce consistency. You may add additional coconut milk if the sauce is too thick.
5. Season with salt and additional crushed red pepper to taste. Makes about 1 ¾ cups sauce.
Nutrition facts per 3.5 tablespoon serving:
5g total fat (2g saturated fat)
2g dietary fiber
Exchanges: 1 fat, 1 vegetable
Publix Greenwise Market Fall 2011 magazine