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Spicy spinach sauce recipe

Spicy spinach sauce recipe

6 ratings

Quick, easy and perfect for those following a vegan diet, this spicy spinach sauce recipe is great for dolloping on fried eggs, houmous, or yogurt, or as a dip with your favourite crudités. Flavoured with coriander, mint and fiery green chillies, it will definitely add a kick to your dishes. Make ahead and store in the fridge for up to 5 days. See method

  • Makes about 300g*
  • 10 mins to prepare
  • 47 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 100g baby spinach, washed
  • 1 garlic clove
  • ½ onion, diced
  • 30g pack fresh coriander, roughly chopped
  • 15g fresh mint, leaves picked
  • 2-3 green chillies, deseeded if you like, chopped
  • 1 cardamom pod, seeds removed and crushed
  • 1 tsp ground cumin
  • 100ml extra-virgin olive oil
  • 1 tbsp sherry or cider vinegar

Each serving contains

  • Energy

  • Fat

    5g 7%
  • Saturates

    1g 4%
  • Sugars

    0g 0%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 0.3g Protein 0.3g Fibre 0.2g


  1. Put all the ingredients in a blender and blitz to a fairly smooth paste.
  2. Scrape down the sides and add 50ml water and some seasoning.
  3. Blitz until very smooth and spoonable, adding another 1 tbsp water if necessary.
  4. Cover and chill in the fridge for up to 5 days.

Tip: Spinach shrinks dramatically on cooking, so you often need more than you think.

See more Vegan recipes

*Volumes given are estimates and will depend on the size of ingredients used, blending, evaporation and other factors.

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