Summary

Ingredients

• 300 g basmati rice
• 100 g reen peas (frozen)
• 100 g spinach leaves (frozen)
• 1 small Head broccoli
• 1 can coconut milk
• 4 tablespoon peanut butter
• 2 spring onion (s)
• some peanut oil
• salt and pepper
• Spice (s) (e.g. coriander, garam masala, curry powder, turmeric, lemongrass, chilli, cumin)
• 1 clove garlic

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Instructions

1. Thaw the frozen spinach and cut into any size. Divide the broccoli into florets and wash. Wash the spring onions and cut into rings. Peel the garlic clove and thinly slice or chop it.
2. Put the rice in a saucepan with 1.5 times the amount of salted water and cook according to the instructions on the packet (until the water is completely absorbed). Just before the end of the cooking time (1 minute) stir in a few frozen peas and let them steam.
3. In the meantime, heat some peanut oil in a wok, add garlic and spices as desired (e.g. coriander powder, garam masala, curry, turmeric, lemongrass, chilli, cumin) and fry briefly. Now add the broccoli florets and the spinach and fry briefly.
4. Deglaze with coconut milk, use a little water to loosen the remaining coconut milk from the edge of the can and also add to the wok. Let it simmer until the broccoli has the desired bite.
5. Remove the wok from the heat, stir in the peanut butter and spring onions, season with salt and pepper. Serve with the rice.