Spinach and Coconut Curry Dip
A creamy low‑carb dip made with spinach, coconut milk, and aromatic spices, perfect for veggie sticks.
Total
30 min
Prep
10 min
Cook
20 min
Serves
3
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Recipe serves 3
Ingredients
- 2 cups spinach
- 200 ml coconut milk
- 2 garlic clove
- 1 tsp ginger
- 1 tsp curry powder
- ½ tsp lime zest
- ¼ tsp salt
- 1 tbsp olive oil
Instructions
- 1
Heat olive oil in a saucepan over medium heat; add minced garlic and ginger; sauté 1 minute.
- 2
Stir in curry powder and cook briefly.
- 3
Add coconut milk and bring to a gentle simmer.
- 4
Fold in spinach and cook until wilted, about 5 minutes.
- 5
Season with salt and lime zest; blend until smooth.
- 6
Serve warm or chilled with cucumber or bell‑pepper strips.
Nutrition per serving
Calories
120
6% of a 2,000 kcal day
| Protein | 3 g |
| Carbohydrate | 6 g |
| Fat | 9 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 210 mg |
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