Summary

Ingredients

• 450 g spinach, frozen
• 2 onions)
• 1 piece (s) ginger, size to taste
• 2 cloves garlic)
• 1 small chilli pepper (s)
• 1 tablespoon, leveled curry powder
• 200 ml coconut milk
• 400 ml vegetable stock
• 1 pinch (s) sugar
• salt and pepper
• some oil

Print Recipe Pin Recipe

Instructions

1. Peel and finely dice onions, garlic, chilli pepper and ginger (I usually use a thumb-sized piece). Sweat the ingredients one after the other in oil. First fry the onions and garlic, then briefly add the chilli, ginger and curry powder.
2. Add spinach (not defrosted), coconut milk and vegetable stock and bring to the boil briefly. The whole thing is now cooked for a quarter of an hour over medium heat and then pureed. Season to taste with salt, pepper and sugar.