Summary

Ingredients

• 1 tablespoon oil for sautéing
• 2 pointed peppers, red
• 1 carrot (s)
• 200 g creamed spinach or spinach leaves, frozen
• 125 g rice or wild rice
• 1 tablespoon curry paste, green

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Instructions

1. Clean and dice the peppers and carrots and sauté lightly in the oil. Add the spinach and rice and stir frequently over a low heat. The frozen spinach should initially leave enough liquid in the pot that the rice absorbs when it is cooked. Add water if necessary. Depending on the type of rice, the cooking time varies between 10 - 30 minutes.
2. When the rice is almost soft, add the curry paste and season with salt and pepper.
3. The dish can be eaten as a main meal, but also as an accompaniment to fish or meat.
4. Tip: Depending on taste and availability, you can vary the amount of curry and the vegetables used, e.g., also hearty with kale or some sheep cheese.