Tamil curry with roti, baby spinach and coconut milk

Ingredients for 4 servings:

• 300 g wheat flour
• 1 tsp salt
• 200 ml water, lukewarm
• 400 g baby spinach
• 500 g cocktail tomatoes
• 3 carrots
• 2 shallots
• 1 clove(s) garlic
• 400 ml coconut milk
• 1 tsp curry paste
• 1 tsp turmeric powder
• 1 tsp cumin powder
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

vegan, vegetarian

First, mix the dough for the flatbread and let it rest. The curry also requires very little time. First, dice the onions and garlic. Halve the tomatoes, grate the carrots, and finely tear the spinach. Sauté the onions and garlic in a little oil in a pan 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 are eating with you, season a little more carefully. Let everything simmer for about 15 minutes, until creamy. 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. Just before serving, about 3 minutes, add the spinach to the curry and season again with salt and pepper. I like to garnish with herbs. Tips: Roti can be substituted for rice. The curry can be varied with broccoli or other spices, for example. There’s a video for this recipe on my YouTube channel: https://youtu.be/64s-j2TmcPU