0.0 – 0 reviews • Gluten Free
| Level: |
Easy |
| Total: |
11 min |
| Prep: |
10 min |
| Cook: |
1 min |
| Yield: |
3/4 cup |
Ingredients
- 1 teaspoon ground coriander seeds
- 1 teaspoon ground cumin seeds
- 1 teaspoon ground fennel seeds
- 1/2 teaspoon ground cardamom seeds
- 2 cups fresh cilantro leaves, washed and roughly chopped
- 1/4 cup coconut milk
- 1/3 cup fresh coconut (or sweetened, shredded coconut)
- 1 teaspoon minced ginger
- 1 teaspoon sugar
- Pinch of salt
- 1 small green chili, minced
- 1 clove garlic, minced
- Juice of 1/2 lime
Instructions
- Heat a skillet over medium-low heat and toast the coriander, cumin, fennel and cardamom seeds until very aromatic, about 1 minute. Put into a blender along with the cilantro, coconut milk, fresh coconut, ginger, sugar, salt, chili, garlic, and lime juice, and pulse until smooth and well blended.
Nutrition Facts
| Serving Size |
1 of 2 servings |
| Calories |
141 |
| Total Fat |
11 g |
| Saturated Fat |
9 g |
| Carbohydrates |
11 g |
| Dietary Fiber |
3 g |
| Sugar |
4 g |
| Protein |
2 g |
| Cholesterol |
0 mg |
| Sodium |
92 mg |