Summary

Ingredients

For the dough: (flatbread)

• 300 g wheat flour
• 1 teaspoon salt
• 200 ml water, lukewarm

For the curry:

• 400 g baby spinach
• 500 g cocktail tomatoes
• 3 carrot (s)
• 2 shallot (s)
• 1 clove garlic
• 400 ml coconut milk
• 1 teaspoon curry paste
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• salt and pepper

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Instructions

1. First mix the batter for the flatbread and let it rest.
2. The curry also takes very little time. First, dice the onions and garlic. Halve the tomatoes, grate the carrots and finely pluck the spinach.
3. Sauté the onions and garlic in a little oil in a saucepan until translucent. Add the carrots and tomatoes and roast for about two minutes. Deglaze with the coconut milk. Add the spices. I like it a bit spicy, hence the curry paste. If children eat, then season a little more carefully. Let everything simmer for about 15 minutes until it is creamy.
4. In the meantime, divide the dough for the flatbread (roti) and roll it out to the size of a pan. Fry the flatbreads in a non-stick pan for about 1 - 2 minutes on each side.
5. Just before serving, about 3 minutes, add the spinach to the curry and taste again with salt and pepper. I like to garnish with herbs.
6. Tips: You can replace roti with rice. The curry can be varied with broccoli or other spices, for example.