Summary

Ingredients

• 750 g spinach leaves, fresher
• 2 tablespoon, leveled cornstarch
• 250 ml vegetable stock
• 300 g yourt (cream yourt)
• 250 g onion (s), small, brown
• 250 g onion (s), red, small
• 3 tablespoon olive oil
• 2 teaspoons curry powder (possibly also 3 )
• 2 teaspoons turmeric, ground (possibly also 3 )
• 1 teaspoon cayenne pepper (possibly also 2 s)
• 75 g cashew nuts
• salt

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Instructions

1. Wash and sort the spinach several times - but do not dry. In a bowl, stir the cornstarch, vegetable stock and yogurt until smooth. Peel and quarter the two types of onion.
2. Heat the olive oil in a large saucepan and fry the onion quarters in it, turning over a low heat, until light brown, then over a medium heat. Add the yogurt mixture and bring to the boil, stirring constantly. Season the ragout with salt, curry powder, turmeric and cayenne pepper. Mix in the spinach and cook covered over high heat for about two minutes (until the leaves are soft).
3. Roast the cashew nuts in a coated pan without adding any fat until light brown.
4. Arrange the ragout on a well-warmed plate and serve sprinkled with the cashew nuts.
5. Goes well with the Turkish vegetable strudel.