Coconut Curry Saag Paneer
I just made this last night, and it definitely satisfies my cravings for Indian food!
1½ tablespoon Artisana Coconut Butter/coconut oil
6 ounce spinach (about 1/2 fairly large bunch)
.125 teaspoon hing/garlic powder
¼ of a tomato, cubed
3 ounce avocado (about half of a fairly large Hass Avocado, cubed
1½ ounce avocado (about 1/4 of a fairly large Hass Avocado, for food processor
Celtic Salt or Himalayan Salt, to taste
1 teaspoon lemon juice
½ teaspoon agave
½ tablespoon curry powder (to taste)
¼ teaspoon cinnamon
.125 teaspoon ground cardamom (use more if you like)
1 ounce cashews (about 1/4 c), soaked 7-8 hours
1. Add all ingredients to the food processor, except for the 3 oz of cubed avocado and 1/4 tomato, and process until smooth.
2. Add cubed avocado and tomato to a bowl, and toss with salt.
3. Add processed ingredients to the cubed avocado and tomato, and mix well with a spoon.