Creamy Raw Cashew and Mint Spinach [Dairy free, Grains free, Gluten free, Paleo, Sugar free, Vegan]
Cooking is proving to be my to go to therapy…calming the senses, sharpening the focus and allowing me to revel in the delights of creating enjoyable food, without the rush, on days when I have time to myself. This morning was one of those days, where my weekly travel was postponed to the afternoon and I had time on my hands. Feeling refreshingly revived after a good 11½ hours of much needed sleep, I tackled the garden-fresh spinach for a delicious difference in cooking spinach.
This recipe is based on my mushrooms in a creamy cashew sauce, with a refreshing addition of mint, to create a fresh tasting and creamy spinach dish, with a hint of chill and powdered spices. This time I have included cumin seeds in this cashew masala mix which added the earthy and spicy flavour to this dish, and it is indeed another fabulous recipe reflecting the resplendence of Mogul era cuisine.
Worthy of a make, this spinach dish is indeed a tasty one!
400g fresh spinach leaves, stalk removed, chopped and thoroughly washed
1/2 to ¾ cup raw cashew nuts (soaked in water for about an hour and ground to a fine paste in a blender or food processor)
1 tsp ground garlic OR garlic paste
1 onion, peeled and roughly chopped
a handful of fresh mint leaves
1-3 fresh green chillies (dependent on your taste – you could omit)
½ tsp cumin seeds
salt to taste
¼ tsp tumeric powder
¼-½ tsp chilli powder
1-2 tblsp ghee or extra virgin olive oil
Optional: Toasted sesame seeds and / or toasted coconut flakes for garnish
- Prepare the spinach as in the ingredients listing, allow the water to drain off in a colander and aside.
- Blend the onions, fresh mint, and if using, green chillies to a paste in a blender or food processor.
- Add the cumin seeds to a non stick pan or pot on medium stove top heat, and after a minute or two, once they heat and become aromatic, add in the ghee or olive oil. Then add in the onion and mint mix and cook until the onion mix has softened.
- Now add in the garlic paste, chilli powder, tumeric powder and allow to cook for about 5mins to allow the spices to combine.
- Spoon in the raw cashew paste and about three quarters of a cup of water and cook uncovered for a further 8-10 minutes to allow the spices to blend with the cashew paste and for the sauce t thicken.
- Add the chopped spinach and salt to taste and cook on low stove-top heat for about 5-10minutes until the spinach is well wilted and has combined with the cashew sauce.
- Sprinkle with toasted sesame seeds and or toasted coconut, if preferred.
- Serve as desired, as a main meal or as a side item to protein.