1 bunch of cooked spinach, chopped
1 cup of coconut milk
2 cups of whole milk
4 tablespoons of wheat flour
salt and black pepper to taste
Sauce:
1 onion, sliced into rings
2 cloves of garlic, minced
2 tablespoons of olive oil
3 tomatoes, seeded and cut into pieces
2 tablespoons of chopped fresh cilantro
salt and black pepper to taste
1 bunch of cooked spinach, chopped
1 cup of coconut milk
2 cups of whole milk
4 tablespoons of wheat flour
salt and black pepper to taste
Sauce:
1 onion, sliced into rings
2 cloves of garlic, minced
2 tablespoons of olive oil
3 tomatoes, seeded and cut into pieces
2 tablespoons of chopped fresh cilantro
salt and black pepper to taste
Blend the spinach with the milks in a blender
Add the remaining ingredients
Cook over medium heat, stirring constantly, until it starts to release from the sides of the pan
Transfer to a mold, moistened with water, and refrigerate
Prepare the sauce: sauté the onion and garlic in olive oil until golden brown
Add the tomatoes and cilantro, reduce heat and cook for 5 minutes
Remove from heat and blend in a blender
Transfer to a pan, warm, and serve the puree chilled.
