Summary

Ingredients

• 200 g spinach, frozen
• 2 onions)
• 30 g iner
• 150 g carrot (s)
• Vegetable oil
• 2 teaspoons, heaped curry powder
• 400 ml coconut milk
• 200 ml vegetable stock
• 1 can chickpeas, 425 g PE
• 1 lime (s)
• 2 tablespoon fried onions
• 1 chilli pepper (s)

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Instructions

1. Squeeze out 200 g of thawed spinach. Finely dice 2 onions, 30 g fresh, peeled ginger and 1/2 red chilli pepper. Peel and dice 150 g carrots.
2. Steam the onions, ginger, chilli and carrots in a little oil for 4 minutes. Dust with 2 heaped teaspoons of mild curry powder and sauté briefly.
3. Pour in 400 ml unsweetened coconut milk and 200 ml vegetable stock and bring to the boil. Mix in the spinach, 1 can of rinsed and drained chickpeas and cook for 8 minutes. Season to taste with salt and 2-3 teaspoons of lime juice. Serve sprinkled with 2 tablespoons of fried onions.
4. Basmati rice goes well with it.