Summary

Ingredients

• 200 g rice
• 400 ml water or vegetable stock
• 1 teaspoon cardamom
• 1 tablespoon oil (sesame oil)
• 2 onion (s) or 1 bunch spring onions
• 1 bunch fresh carrots (alternatively 750 g carrots from a bag or bowl)
• 750 g spinach leaves (frozen or fresh)
• 50 g raisins
• 100 g cashew nuts
• 400 ml coconut milk
• 1 tablespoon oil (sesame oil)
• 4 tablespoon curry powder
• 2 teaspoons cardamom
• 100 ml vegetable stock
• 1 piece (s) ginger or teaspoon ginger powder
• Salt and pepper

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Instructions

1. Remove 750 g frozen spinach from the frozen food (alternatively, clean fresh spinach). Peel and chop the ginger (alternatively use 1 teaspoon ginger powder). Peel and dice 2 onions (alternatively, clean 1 bunch of spring onions and cut into rings). Clean the carrots and cut into sticks or slices.
2. For the rice, heat 1 teaspoon sesame oil with 1 teaspoon cardamom and the crushed ginger (alternatively 1 teaspoon ginger powder) in a saucepan. Then add 200 g rice and fry in the oil and spice mixture until the rice is translucent. Deglaze with 400 ml of water (or vegetable stock) and cook the rice until it is done.
3. For the curry, heat 1 tablespoon sesame oil in a wok and lightly brown the onions (or spring onions) in it. Add the carrots and dust with 4 tablespoons of curry powder until the carrots and curry powder have taken on a little color and everything is well mixed. Add the spinach. Mix and wait until everything has a little color. Then deglaze with 400 ml coconut milk and simmer for a total of about 20 minutes. If there is not enough liquid, add the 100 ml vegetable stock until the desired consistency is achieved. After 10 minutes then add 50 g raisins, 100 g cashew nuts and 2 teaspoons cardamom. Salt and pepper if necessary.
4. As soon as the rice is cooked, fold it into the curry and let it steep briefly. Serve hot.
5. Tip: If you like, you can also pull an apple or cut a banana just before serving.