Spaghetti With Coconut Spinach |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This creamy, asian delight is so easy to make and comes out super delish. The original comes from German chef Tim Mälzer, but I have tweaked it a bit. Feel free to adjust the spices to your heat tolerance. Ingredients:
200 g spaghetti |
1 tablespoon oil (i used a chili-infused one) |
1 garlic clove, sliced |
20 g fresh ginger, minced |
1 red chili pepper, minced (i used a rather small one) |
1 pinch cinnamon |
2 teaspoons curry powder (a mild one) |
400 ml coconut milk |
salt |
300 g fresh spinach (or use sliced pak choi like i did) |
1 tablespoon desiccated coconut |
Directions:
1. Prepare pasta according to package directions.
2. Meanwhile heat oil in a large skillet. Add garlic, ginger, chili pepper, cinnamon and curry powder. Sautee for a minute or two (until fragrant).
3. Add coconut milk and bring to a boil. Season with salt to taste.
4. Add spinach, reduce heat to low and allow spinach to wilt. Remove from heat.
5. Drain pasta, return to the pot and add the sauce. Spoon into bowls and top each serving with 1/2 tbs of desiccated coconut.
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