Curry Coconut Butter
This curry coconut butter is a fragrant, golden spread with warm curry spices swirled through creamy coconut butter. Use it on toast, stir into oatmeal, or melt over roasted vegetables.
Ingredients
- 2 thumb-sized pieces of sweetened dried ginger pieces
- 1 cup unsweetened flaked coconut
- 1 cup unsalted cashews
- 1 tsp curry powder
- pinch of salt
Instructions
- Place the ginger pieces in a mug and cover with water. Microwave one minute to soften the discard the excess water.
- Place the ginger, coconut, cashews, curry powder, and salt in a high-powered blender or food processor.
- Process according to your manufacturer's instructions for peanut or other nut butter. Be careful not to overheat your machine!
Notes
- If you don't have sweetened and dried ginger pieces, try substituting with 1 tbsp freshly grated ginger and 1 tbsp of melted honey. I haven't made this version but I think it would work.
Nutrition
Calories: 50kcal
Servings: 12
Calories: 50kcal
