Yellow curry with spinach
Curry is truly such a perfect dish for clearing out the fridge. Do you have a courgette, a spring onion, sweet potato, or aubergine lying around? You can easily mix it in.
Ingredients · Servings 4 people
- 300 g whole grain rice
- 3 tablespoons extra virgin olive oil
- 75 g korma curry paste
- 400 g cauliflower florets
- 400 ml coconut milk
- 320 g vegan semolina
- 100 g baby spinach
- 30 g sugar
- 150 ml vinegar
- 1 cucumber
- 1 rode ui
Method · 30 min
- Cook the rice according to the instructions on the packaging.
- Heat 1 tbsp olive oil in a covered sauté pan and sauté the curry paste for 1 minute.
- Add the cauliflower florets and pour in the coconut milk. Stir and bring to a boil. Simmer for 10 minutes with the lid on the pan until cooked through.
- Meanwhile, heat 2 tablespoons of olive oil in a frying pan and fry the veggie chicken pieces until crispy in 10 minutes. Stir regularly.
- Add the spinach to the curry and let it wilt while stirring. Stir in the chicken pieces. Season to taste with pepper and salt, if desired.
- Divide the rice and curry among 4 deep plates. Garnish with coriander leaves and serve with the sweet and sour cucumber.
- Dissolve the sugar in 150 ml of boiling water and pour in the vinegar.
- Halve the cucumber lengthwise, scrape out the seeds, and cut into crescent shapes. Cut the red onion into half rings.
- Place the cucumber and onion in a preserving jar or small bowl. Pour the sweet and sour mixture over them and let stand until ready to use.
