Indian Spinach Sauce – FSP

Servings

1/3 cup

COOKING TIME

90 minutes

1 package (10 ounces) Frozen spinach (thawed)

1/2 cup Cashews (raw)

4 cup boiling water

2 clove Garlic, raw

1 pepper Peppers, serrano, raw (stemmed and seeded)

2 Italian tomato Tomatoes (Roma or plum tomatoes, roughly chopped)

2 Tbsp Ginger root, raw (peeled and roughly chopped)

1 Tbsp. Garam masala

1/2 tsp. Salt

1 1/4 cup Water

Gather all ingredients and equipment.

Place the cashews in a bowl and cover with 4 cups boiling water. Soak at least 1 hour. Drain.

Place the cashews, garlic, serrano, tomatoes, ginger, garam masala, and salt into a blender or food processor. Blend.

With the machine running, slowly add the water until a thick sauce consistency is reached.

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This recipe contains GERD triggers and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is a low sodium recipe.

This fragrant, creamy spinach sauce pairs beautifully with mild white fish, grilled chicken, or baked tofu.