Description
This creamy vegan spinach dip combines the simple, but divine flavours of onions and garlic with the subtle sweetness of coconut and saltiness of spinach. It’s an easy vegan side dish that is ready in less than 15 minutes.
Ingredients
Scale
For 3-4 servings
- 1 small onion (about 70g, 2.5oz)
- 3 garlic cloves (9g, 0.3oz)
- 70g (2.5oz) coconut milk
- ¼ tsp. turmeric
- 450g (15.9oz) frozen chopped spinach
- Himalayan salt to taste
- Black pepper and chili pepper flakes to taste
Instructions
- First you need to thaw spinach. You can do that at room temperature (it’ll take hours) or use microwave oven’s thaw program. Discard any excess water.
- Then, chop onion and use garlic press to crush garlic cloves. Alternatively use frozen pre-chopped onion and chop garlic into really fine pieces.
- Next, in a small skillet or pot heat 2 tablespoons of water. When it starts to sizzle, add onions and garlic, mix briefly, cover and sauté over medium heat for 3 minutes.
- Then, add turmeric, stir and pour in coconut milk.
- Bring to boil before adding spinach. Stir, bring to boil and simmer until spinach is cooked, about 3 minutes.
- Finally, season with Himalayan salt, black pepper and garnish with some chili flakes.
- Let cool a bit before serving and sprinkle with some vegan Parmesan (cashews or other nuts ground with some Himalayan salt and nutritional yeast).
Notes
One serving has 2 GL points.
- Prep Time: 8 minutes
- Cook Time: 6 minutes
- Method: Boiling
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 56.9 kcal
- Fat: 3.53g
- Carbohydrates: 5.1g
- Fiber: 2.66g
- Protein: 3.11g
