Summary

Ingredients

• 1 medium onion (s)
• 1 clove garlic
• 2 tablespoons oil
• 250 g spinach
• 300 g pumpkin (se)
• 1 teaspoon spice mixture, e.g., Briani, maurit. Briyani, Baharat, Ras al Hanout
• 1 teaspoon curry paste, hot
• 1 teaspoon salt, to taste, also more
• 200 ml water
• 1 teaspoon vegetable stock, instant
• 200 ml coconut milk
• 150 g rice
• 100 g date (s), pitted
• 3 spring onion (s)
• 50 g flaked almonds

Also:

• some yogurt, Greek or Turkish

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Instructions

1. Water the Roman pot.
2. Core, peel, weigh and roughly grate the pumpkin. Wash the spinach, drain well and roughly chop. Dice the onions and dates, cut the spring onions into rings.
3. Toast the almond flakes in a non-stick pan until light brown. Let cool on a plate.
4. Heat the oil in the pan and sweat the onion cubes in it, do not brown. Chop the garlic and mix in, then add the pumpkin and sauté for 2-3 minutes. Mix in the spinach and let it collapse for 2-3 minutes. Mix the vegetables with the salt, curry paste and spice mixture.
5. Bring the coconut milk with the vegetable stock powder and the water to the boil. Put half of the rice on the bottom of the Roman pot. Spread the vegetable mixture on top and sprinkle with the dates, spring onions and flaked almonds. Cover with the rest of the rice. Carefully pour in the hot coconut milk mixture and place the closed saucepan in the cold oven.
6. Cook at 230 ° C top / bottom heat for approx. 50 - 60 minutes. The top layer of rice becomes crispy, the vegetable layer very soft.
7. Serve hot with a dollop of Greek yogurt or vegan substitute.
8. The amount is enough for 3 - 4 people, depending on your appetite.