Summary

Ingredients

For the vegetables:

• 2 onions)
• 4 cloves garlic
• 1 piece (s) ginger (approx. 3 cm)
• 50 g cashew nuts
• 0.5 teaspoon ½ cardamom
• 2 teaspoons coriander
• chili
• 2 teaspoons turmeric
• 1 teaspoon cumin
• 0.25 teaspoon ¼ cinnamon
• Lemon juice
• 800 g black salsify (s)
• 450 g spinach
• oil
• 200 ml coconut milk

For the rice:

• 250 g rice
• 0.5 teaspoon ½ turmeric
• 2 pinches cardamom
• 1 cinnamon stick (s)
• 2 carnation (s)
• 2 tablespoons oil
• salt

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Instructions

1. Peel the onions, garlic and ginger and dice everything finely. Finely chop the cashew nuts. Fry the cardamom, cashews, coriander and chilli in a pan over a medium heat for 1 - 2 minutes. Then mix with the remaining spices.
2. Mix lemon juice with half a liter of water. Wash and peel the salsify and cut into 1 cm wide slices. Then place in the lemon water.
3. For the rice, heat oil in a saucepan and roast the spices in it. Add rice and water according to the package, season with salt and bring to the boil. Depending on the type of rice, cook it over low heat.
4. Heat the oil in a pan and simmer the onion mixture over low heat for about 10 minutes. Add the spice mixture and cook for another 1-2 minutes. Drain the salsify and add 400 ml of water. Cook over low heat for about 15 minutes until the salsify is firm to the bite.
5. Mix the spinach and coconut milk into the salsify and simmer for another 3 - 4 minutes. Then season everything with salt and, if necessary, season again with the spices.