Arrowroots in tomato sauce with creamed spinach
This arrowroot in tomato sauce and creamed spinach is a comforting and satisfying dish that showcases the harmonious flavors of arrowroots, tomatoes and creamed spinach. It's perfect for a cozy evening or as a starter to a larger meal.
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Servings: 2 servings
Ingredients
For Arrowroots:
- 750 grams Arrowroots 2 medium size pieces
- Salt to taste
- cooking oil for frying
For Tomato sauce
- 3 tomatoes large
- 4 cloves garlic minced
- 1 piece ginger small size, minced
- 1 carrot chopped
- 1 onion
- ½ tsp chili
- ½ tsp curry powder
- ½ tsp black pepper
- Salt to taste
- cooking oil
For Creamed Spinach:
- 1 bunch baby spinach
- 1 cup coconut cream/cooking cream
Instructions
Step 1: prepare arrowroots
- Peel, wash and chop the arrowroots
- Boil arrowroots in salted water until they are tender
- Remove excess water, rinse and sauté them in oil in a frying pan.
- Set aside
Step 2: prepare tomato sauce
- Chop the tomatoes, peel and chop the onion and the carrot
- Sauté the onion and the chopped carrot until the onion is golden brown. Add the mince garlic and ginger and saute for 2 minutes.
- Add your favorite spices.
- Add the chopped tomatoes and cook covered for about 20 minutes while stirring occasionally.
- Remove from heat and run through a strainer or blend using a handheld blender.
- Add the tomato sauce to the arrow roots and return to the heat and cook on low heat for 10 minutes.
Step 2: cook the spinach
- Heat a tablespoon of butter or cooking oil in a pan and add some chopped onion and garlic.
- Sauté until translucent and the garlic is fragrant.
- Add the spinach and cook until wilted.
- Add coconut cream/cooking cream and seasonings like salt and spices.
- Cook until the cream thickens.
Step 4: Serve
- Serve the arrowroots and spoon extra tomato sauce over them.
- Add a generous scoop of creamed spinach on the side
- Garnish with some chopped parsley and enjoy!
Notes
Instead of sauteing the arrowroots, add them alread cooked to the tomato sauce.
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